- 1 cup snow peas
- 1 cup mushrooms, sliced
- 6-8 green onions, sliced
- 1 8 ounce can water chestnuts, sliced
- 2 tbsp sesame oil
- 2 cups bean sprouts
- 1 1/2 blocks firm tofu + 1/2 block
- 2 tbsp soy sauce
- 3/4 cup flour
- 3 tbsp nutritional yeast (optional)
- 2 tsp baking powder
In a large skillet or wok, sautee the snow peas, mushrooms, green onions and water chestnuts in sesame oil for 3 to 5 minutes. Add the bean sprouts and cook for another minute.
In a blender or food processor, process the 1 1/2 blocks of tofu and the soy sauce until smooth. Transfer to a large bowl and mix in by hand the remaining 1/2 block tofu, flour, nutritional yeast and baking powder. Add the vegetables and mix well.
Spoon about 1/3 cup of the mixture onto a baking sheet and gently flatten to about 1/2 inch thick. Continue making patties, using all of the mixture.
Bake for 30 minutes, then turn each patty over and cook for another 15 minutes.
Enjoy your eggless egg-free and vegan tofu egg fu young!