Title: Tofu Foo Young
Categories: Vegetarian Entree Oriental
Yield: 6 Servings

1	c	Snow peas; cut in 1" pieces
1	c	Mushrooms, fresh; sliced
8		Green onions; cut in 1 1/2" pieces
1	cn	Water chestnuts; sliced (8 oz)
2	c	Bean sprouts; fresh
2	lb	Tofu; firm
2	tb	Soy sauce
3/4	c	Flour, white; unbleached
3	tb	Nutritional yeast (optional)
2	ts	Baking powder
3	tb	Vegetable oil ----mushroom gravy-----
2	c	;water; cold
4	tb	Soy sauce
2	tb	Cornstarch
1/2	c	Mushrooms, fresh; diced small

Heat two T of oil in a skillet or wok. Saute the snow peas, mushrooms, onions and water chestnuts over lowheatfor about 5 minutes.

When vegetables are tender-crisp, mix in the fresh bean sprouts. Remove from heat and set aside.

Preheat oven to 325 degrees.

Blend 1 3/4 lbs. tofu with the soy sauce until smooth and creamy.

Pour the tofu/soy sauce mixture into a bowl andmix in 1/4 cup mashed tofu with the flour, nutritional yeast and baking powder..

Mix vegetables and tofu mixture together well.

On an oiled cookie sheet, make six to eight 5" rounds, about 1/2" thick, using about 1/2 cup of the mixture for each round.Leave about 1" space between each.

Bake for 30 minutes, flip over and bake 15 minutes more.

To make gravy:

Mix all ingredients together in a small saucepan.

Cook under low heat, stirring constantly, until thickened.

Serve hot patties over rice or noodles with gravy.

Source: Vegetarian Gourmet, Summer 1992/MM by DEEANNE

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