Vegan Egg Foo Yung (Tofu Yung) |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 6 |
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After making the Chicago Diner's recipe for Tofu Loaf ( /244215 ), I realized that the consistency was similar to that of Egg Foo Yung. So I experimented and came up with this. Use whatever vegetables and seasoning you like, or even some vegan immitation seafood! There was a comment about it tasting cheesey ...I realized I put in the wrong measurement for the toasted sesame oil and that could give it a cheesey taste. It it corrected now, my apologies. This gravy recipe works very well, just add some more tamari to the finished gravy: /244337 Ingredients:
1 lb firm tofu, drained |
3 tablespoons canola oil |
1 tablespoon tamari |
1 teaspoon toasted sesame oil |
1 celery rib, halved lengthwise and chopped |
1 cup water chestnut |
3 green onions, finely chopped |
2 cups bean sprouts |
2 cups sliced mushrooms, minced (or pulsed in a food processor) |
2 garlic cloves, minced |
6 cups cooked brown rice |
Directions:
1. Heat 1 tbsp of the canola oil in a wok or large pan over medium heat. Sauté the garlic, celery, mushrooms, onions, and water chestnuts until the onions begin to soften. Add the bean sprouts last and stir constantly for 2 minutes then remove from heat.
2. Preheat the oven to 375°F.
3. Put the tofu, 2 tbsp of canola oil, sesame oil and tamari in a food processor and blend until smooth. Scrape the mixture into a bowl and fold in the vegetables.
4. Grease a baking sheet with more canola oil or oil spray and drop large spoonfuls of the tofu mixture onto the pan, as big or small as you want.
5. Bake in the oven for at least 25 minutes, or until the tofu browns. While the tofu is cooking, make the gravy and rice. Remove and let the tofu yung rest for 5 minutes before serving over rice with brown gravy.
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