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Tofu Foo Young With Mushroom Gravy (Heart Healthy) - 2c

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      ---- tofu foo young ----
2 tsp. dark seasame oil
1 cup fresh or frozen snow peas; cut into 1 inch pieces
1 cup fresh mushrooms; sliced
8 each green onion; cut into 1 1/2 inch piece
1 can (8 oz.) water chestnuts; drained & sliced
2 cups fresh bean sprouts
1 3/4 lbs tofu; 2-14 oz bricks
2 tsps. lite soy sauce (angostura brand)
3/4 cup unbleached white flour
2 tsp. baking powder
1 tsp. emes low-sodium chicken style seaso; ning (or other low-sodium
  mushroom gravy
2 cups cold water
4 tbsp. lite soy sauce (angostura brand)
2 tbsp. cornstarch
1 cup fresh mushrooms; diced small

In skillet or wok, sauté peas, mushrooms, onions and chestnuts in oil over
low heat for about 5 minutes. When vegetables are crisp tender, mix in the
bean sprouts. Remove from heat and set aside. Preheat oven to 325 F. Blend
tofu and soy sauce until smooth and creamy. Pour into a bowl, add the
seasoning ingredients and mix in. Mix vegetables and tofu mixture together
well.

On a sprayed cookie sheet, make about 12 5' rounds about 1/2' thick, using
about 1/2 cup of the mixture for each round. Leave about 1' space between
the rounds. Bake for 30 minutes, flip over and bake 15 minutes more. Serve
hot over rice or noodles with mushroom gravy. Serves 12

Mushroom Gravy

Mix all ingredients together in a saucepan. Cook over low heat, stirring
until thickened. Serving size: about 2 Tablespoons.

Nutritional Information per Serving (includes gravy): Calories: 125
Cholesterol, mg 0 Fat, gm: 4.4 Sodium, mg 278 Exchanges: 1 starch, 1/2
medium fat protein

** Exported from Now You're Cooking! v5.33 **





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