Tofu Yung Recipe
Summary
Preparation Time5 MinDifficulty LevelEasy
Ingredients
| Peanut oil | 2 Tablespoon | |
| Mushrooms | 1 1/2 Cup (16 tbs), sliced | |
| Scallions | 4 Large, sliced | |
| Grated ginger | 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Mung bean sprouts | 2 1/2 Cup (16 tbs) | |
| Firm tofu | 1/4 pound, mashed | |
| 3/4 cup unbleached white flour | ||
| Baking powder | 2 Teaspoon | |
| Firm tofu | 1 3/4 Pound (Batter:) | |
| Tamari soy sauce | 2 Tablespoon (Batter:) | |
| Garlic | 1 Clove (5gm), crushed (Batter:) | |
| Grated ginger | 1/4 Teaspoon (Batter:) | |
| Turmeric | 1 Teaspoon (Batter:) | |
| 1 cup vegetable broth or water | ||
| Tamari | 1 Tablespoon (Sauce:) | |
| Grated ginger | 1 Teaspoon (Sauce:) | |
| Garlic powder | 1/4 Teaspoon (Sauce:) | |
| Mushrooms | 1 1/2 Cup (16 tbs), coarsely chopped (Sauce:) | |
| 1 tablespoon cornstarch or arrowroot | ||
| Cold water | 1/3 Cup (16 tbs) (Sauce:) | |
Directions
Heat peanut oil in a large skillet. Add mushrooms and scallions and saute for 2 to 3 minutes. Add ginger, garlic and sprouts. Stir-fry for 2 minutes. Remove to a large bowl.
Add 1/4 pound mashed tofu to bowl. Stir flour and baking powder together and sprinkle into bowl. Toss until all ingredients are well coated. Set aside.
Batter: Blend all batter ingredients together until smooth, preferably using a food processor.
Add batter to flour-coated vegetables and mix well.
Spoon mixture onto well-oiled baking sheets, forming 10 patties about 4-inches wide and 1/2-inch thick.
Bake at 350° F. for 20 minutes. Remove from oven, flip with a spatula and bake for 10 more minutes.
Sauce: Combine first 5 ingredients in a saucepan and bring to a boil. Reduce heat to low. Stir cornstarch and cold water together in a small bowl. Add to saucepan and bring to a low boil. Reduce heat and simmer, stirring constantly, until thickened.
Arrange patties on a serving platter and cover with heated sauce.
Add 1/4 pound mashed tofu to bowl. Stir flour and baking powder together and sprinkle into bowl. Toss until all ingredients are well coated. Set aside.
Batter: Blend all batter ingredients together until smooth, preferably using a food processor.
Add batter to flour-coated vegetables and mix well.
Spoon mixture onto well-oiled baking sheets, forming 10 patties about 4-inches wide and 1/2-inch thick.
Bake at 350° F. for 20 minutes. Remove from oven, flip with a spatula and bake for 10 more minutes.
Sauce: Combine first 5 ingredients in a saucepan and bring to a boil. Reduce heat to low. Stir cornstarch and cold water together in a small bowl. Add to saucepan and bring to a low boil. Reduce heat and simmer, stirring constantly, until thickened.
Arrange patties on a serving platter and cover with heated sauce.
Chef
