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MSGID: 35390.fidonet_cooking@1:105/500 2dc6d267
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: To-Fu Yung
 Categories: Chinese, Tofu
      Yield: 6 Servings
 
MMMMM------------------------BROWN SAUCE-----------------------------
      1 c  Vegetable broth
      1 tb Low-sodium tamari
      1 tb Dry sherry or rice vinegar
      1 ts Fresh ginger; grated
    1/2 ts Natural sugar
      1 tb Corn starch; dissolved in:
      2 tb Water; cold

MMMMM-------------------------TO-FU YUNG------------------------------
     16 oz Extra-firm tofu; drained
    1/3 c  All-purpose flour
      3 tb Nutritional yeast
      2 tb Low-sodium tamari
      1 ts Baking powder
      1 tb Neutral vegetable oil -OR-
      2 tb Water
      1    Celery rib; chopped
      8    White mushrooms;
           - chopped -OR-
      8    Shiitake mushrooms;
           - stemmed, chopped
      4 oz Bok choy or Napa cabbage;
           - finely chopped
      6    Scallions; chopped
 
  Brown Sauce:
  
  In a small saucepan, combine the broth, tamari, sherry, ginger, and
  sugar, and bring to a boil. Reduce the heat to medium-high and add
  the corn starch mixture, stirring until it thickens. Stir in the
  sesame oil. Keep warm.
  
  To-Fu Yung:
  
  Preheat the oven to 400?F. Generously oil two baking sheets and set
  aside. In a high-speed blender or food processor, combine the tofu,
  flour, nutritional yeast, tamari, and baking powder until well
  blended. Set aside.
  
  Heat the oil or water in a large skillet over medium-high heat. Add
  the celery, mushrooms, bok choy, and 4 tb scallions, and stir-fry
  until tender, 3 to 5 minutes. Remove from the heat. Combine the tofu
  mixture with the vegetable mixture and stir to mix well.
  
  Scoop 1/4 cup mixture onto a prepared baking sheet to make a round
  pancake. Repeat with the remaining batter, arranging the pancakes on
  the baking sheets so they do not touch. Bake for 15 minutes, then
  gently flip them and bake for another 10 minutes or until browned.
  
  Top with the sauce and garnish with the remaining 2 tb scallions.
  Serve immediately.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM
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