TZUTC: -0800   
   MSGID: 35390.fidonet_cooking@1:105/500 2dc6d267   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: To-Fu Yung   
    Categories: Chinese, Tofu   
         Yield: 6 Servings   
       
   MMMMM------------------------BROWN SAUCE-----------------------------   
         1 c  Vegetable broth   
         1 tb Low-sodium tamari   
         1 tb Dry sherry or rice vinegar   
         1 ts Fresh ginger; grated   
       1/2 ts Natural sugar   
         1 tb Corn starch; dissolved in:   
         2 tb Water; cold   
      
   MMMMM-------------------------TO-FU YUNG------------------------------   
        16 oz Extra-firm tofu; drained   
       1/3 c  All-purpose flour   
         3 tb Nutritional yeast   
         2 tb Low-sodium tamari   
         1 ts Baking powder   
         1 tb Neutral vegetable oil -OR-   
         2 tb Water   
         1    Celery rib; chopped   
         8    White mushrooms;   
              - chopped -OR-   
         8    Shiitake mushrooms;   
              - stemmed, chopped   
         4 oz Bok choy or Napa cabbage;   
              - finely chopped   
         6    Scallions; chopped   
       
     Brown Sauce:   
        
     In a small saucepan, combine the broth, tamari, sherry, ginger, and   
     sugar, and bring to a boil. Reduce the heat to medium-high and add   
     the corn starch mixture, stirring until it thickens. Stir in the   
     sesame oil. Keep warm.   
        
     To-Fu Yung:   
        
     Preheat the oven to 400?F. Generously oil two baking sheets and set   
     aside. In a high-speed blender or food processor, combine the tofu,   
     flour, nutritional yeast, tamari, and baking powder until well   
     blended. Set aside.   
        
     Heat the oil or water in a large skillet over medium-high heat. Add   
     the celery, mushrooms, bok choy, and 4 tb scallions, and stir-fry   
     until tender, 3 to 5 minutes. Remove from the heat. Combine the tofu   
     mixture with the vegetable mixture and stir to mix well.   
        
     Scoop 1/4 cup mixture onto a prepared baking sheet to make a round   
     pancake. Repeat with the remaining batter, arranging the pancakes on   
     the baking sheets so they do not touch. Bake for 15 minutes, then   
     gently flip them and bake for another 10 minutes or until browned.   
        
     Top with the sauce and garnish with the remaining 2 tb scallions.   
     Serve immediately.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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