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From Louise Hagler's Tofu Cookery
SERVES 6
2 tablespoons oil
1 cup snow peas
1 cup fresh sliced mushrooms
8 green onions
8 ounces sliced water chestnuts
2 cups bean sprouts
1 3/4 lbs silken extra firm tofu
2 tablespoons Braggs liquid aminos or soy sauce
1/2 cup tofu
3/4 cup unbleached white flour
3 tablespoons nutritional yeast (optional)
2 teaspoons baking powder
Mushroom Gravy
2 cups cold water
4 tablespoons Braggs liquid aminos or soy sauce
2 tablespoons cornstarch
1/2 cup fresh mushrooms
1. First cut snow peas into inch pieces. Cut green onions into 1 1/2 inch pieces. Slice the mushrooms and water chestnuts
if needed.
2. Preheat oven to 325F.
3. Now in the order listed:.
4. Saute the first five ingredients in the wok for 5 minutes over low heat.
5. Then when tender crisp add the fresh bean sprouts and mix inches Remove from heat and set aside.
6. Now blend the tofu and braggs until creamy.
7. Then pour into bowl and mix in the rest of the ingrdients. Mix well. Then on oiled cookie sheet make 6 to 8 patties
about 1/2 inch thick. Use about 1/2 cup mix for each. Leave 1 inch between. Bake 30 minutes. Flip and bake 15 more. Serve
hot over rice with Mushroom Gravy.
8. Mushroom gravy:.
9. Mix the cornstarch with the cold water until well blended and not lumpy. Then add the soy sauce and the mushrooms.
Cook over low heat stirring until thickened.
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