This dish has all the flavor but none of the cholesterol of the oriental favorite…
1 Cup snow peas
1 Cup sliced fresh mushrooms
8 Green onions, cut into 1-1/2-inch pieces
1 (8-oz) Can water chestnuts, sliced
2 Tablespoon oil
2 Cups fresh bean sprouts
1-3/4 lbs. Tofu, mashed
2 Tablespoons soy sauce
1/2 Cup mashed tofu
3/4 Cup unbleached white flour
3 Tablespoons nutritional yeast (optional)
2 Teaspoon baking powder
How to prepare
In a skillet or wok, saute the snow peas, mushrooms, onions, and water chestnuts in the oil over low heat for about five minutes. When the vegetables are crisp-tender, mix in the bean sprouts. Remove from the heat and set aside.
Pre-heat the oven to 325 degrees F. Blend the 1-3/4 pounds tofu and the soy sauce until smooth and creamy. Pour into a bowl and mix in the 1/2 cup tofu flour, nutritional yeast, and baking powder.
Mix the vegetable and tofu together well. On an oiled cookie sheet, make six to eight 5-inch rounds about 1/2 inch thick, using about 1/2 cup of the mixture for each round. Leave about one inch of space between the rounds. Bake for 30 minutes, flip over and bake 15 more minutes. Serve hot over rice or noodles with Mushroom Gravy.