Tofu Egg Foo Yung Food

EGG FOO YUNG

Steps:

• Mix eggs, vegetables, meat and soy.
• Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
• Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
• Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
• Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
• In a bowl, blend cornstarch and water.
• Add to sauce and cook, stirring, until sauce bubbles and thickens.
• Serve with hot Egg Foo Yung.

EGG FOO YOUNG

Steps:

• Bring the chicken stock and hoisin to a simmer in a small saucepan. Whisk 1 tablespoon water into the cornstarch in a small bowl. Whisk the cornstarch mixture into the sauce, then return to a simmer and cook for 1 minute. Keep warm.
• Mix the pork, cilantro, bean sprouts, carrots, soy sauce, ginger, minced scallions and garlic together in a large bowl using a wooden spoon until well combined. Season with salt and pepper. Add the whisked eggs to the pork mixture and combine.
• Preheat the oven to 200 degrees F.
• Heat a large wok over high heat. Cooking in batches, add 1 tablespoon canola oil and 1 cup of the egg mixture to the wok. Rotate the wok in a circular motion to make a pancake and flip if necessary to cook the center until cooked, about 5 minutes per pancake. Remove to a plate and hold in the warm oven while cooking the remaining egg mixture.
• Garnish with the sesame seeds and sliced scallions and serve with the sauce.

TOFU FOO YUNG

Steps:

• 1. In a skillet or Wok, saute the peas, mushrooms, spring onion and water chestnuts until tender-crisp.
• 2. When done, mix in the bean sprouts and remove from the heat and set aside.
• 3. Preheat your oven to 325'F.
• 4. Blend the 1 3/4 lb. of tofu and soy sauce until creamy.
• 5. Pour this into a bowl and mix in the 1/2 cup mashed tofu, flour, yeast if using and the baking powder.
• 6. Mix the veggies and tofu mixture together well. On an oiled cookie sheet, make 6-8 patties, about 5" around and 1/2 inch thick. Bake for 30 minutes, then flip over and bake another 15 minutes.
• 7. For The Gravy:
• 8. Mix the cold water, soy sauce, and cornstarch together. Heat slowly on low, add the mushrooms pieces and continue to heat until thickened. This gravy is delicious.
• 9. Pour over your tofu foo yung patties and enjoy.

VEGAN EGG FOO YUNG (TOFU YUNG)

Steps:

• Heat 1 tbsp of the canola oil in a wok or large pan over medium heat. Sauté the garlic, celery, mushrooms, onions, and water chestnuts until the onions begin to soften. Add the bean sprouts last and stir constantly for 2 minutes then remove from heat.
• Preheat the oven to 375°F.
• Put the tofu, 2 tbsp of canola oil, sesame oil and tamari in a food processor and blend until smooth. Scrape the mixture into a bowl and fold in the vegetables.
• Grease a baking sheet with more canola oil or oil spray and drop large spoonfuls of the tofu mixture onto the pan, as big or small as you want.
• Bake in the oven for at least 25 minutes, or until the tofu browns. While the tofu is cooking, make the gravy and rice. Remove and let the tofu yung rest for 5 minutes before serving over rice with brown gravy.

EGG FOO YOUNG

Steps:

• Crack 6 eggs into a large bowl.
• Clean barbeque pork into thin slices.
• Blanch the bamboo shoot in hot water for half a minute. Remove and cut it into thin slices.
• Add the barbeque pork, chopped onions, slices of mushrooms, bamboo shoot, bean sprouts, salt, light soy sauce, sesame oil and cornstarch into the whisked eggs. Mix well.
• Heat up some vegetable oil in the wok. When it starts to become smoky. Remove the excess oil from the wok. The wok is now coated with a ten layer of hot oil.
• While the wok is still hot, pour the egg mixture into the center. The edge of the egg will immediately bubble and puff up.
• Once the edge is puffed up, reduce the heat to medium or low and like it undisturbed until the bottom is set. You can swirl the egg around in the wok.
• Cook bottom side of the egg pancake until golden brown. Tuen the egg over and cook the other side. When it tun aromatic and golden brown, remove and place it on a chopping board.
• Cut the egg into wedges (much like pizza). Dish out and serve.
• If you prefer to serve it with the sauce, just put all the ingredients in B in a pot, bring it to a boil.

EGG FOO YUNG

Steps:

• Beat eggs.
• Heat skillet with 2 tablespoons oil.
• Add green onions, water chestnuts, bean sprouts, soy sauce, oyster sauce, salt and pepper to the eggs.
• Pour 1 ladle of egg mixture into pan, pushing eggs back into center of egg mixture.
• Flip over and brown other side.
• EGG FOO YUNG SAUCE:.
• Meanwhile, make sauce. In another saucepan, cook beef broth, oyster sauce, soy sauce and corn starch together until thickened, stirring occasionally.

TOFU FOO YUNG

Steps:

• In a skillet or Wok, saute the peas, mushrooms, spring onion and water chestnuts until tender-crisp.
• When done, mix in the bean sprouts and remove from the heat and set aside.
• Preheat your oven to 325'F.
• Blend the 1 3/4 lb. of tofu and soy sauce until creamy.
• Pour this into a bowl and mix in the 1/2 cup mashed tofu, flour, yeast if using and the baking powder.
• Mix the veggies and tofu mixture together well. On an oiled cookie sheet, make 6-8 patties, about 5" around and 1/2 inch thick. Bake for 30 minutes, then flip over and bake another 15 mintues.
• FOR THE GRAVY:.
• Mix the cold water, soy sauce, and cornstarch together. Heat slowly on low, add the mushrooms pieces and continue to heat until thickened. This gravy is delicious.
• Pour over your tofu foo yung patties and enjoy.

TOFU "EGG" FOO YUNG

Steps:

• Drain and rinse the tofu, wrap in paper towels and place a heavy weight on top. Press for about an hour. While the tofu is pressing, chop the vegetables.
• Heat a wok to hot. When hot, add the oil and swirl to coat the wok. Add the celery and leeks, sauté for a few minutes, add the mushrooms and water chestnuts and cook for another minute or so. Place in a bowl and set aside.
• Preheat the oven to 400 degrees.
• Crumble the tofu, add the rest of the ingredients and blend well together. Scoop out a 1/4 cup of the mixture and shape into a patty on a oiled baking sheet. Brush the top of each patty with oil, flip over and brush the other side. Bake for 15 minutes, gently flip over and bake another 15 minutes.
• To make the gravy, heat the broth with the soy sauce and sugar. Combine the cornstarch with a little bit of cold water and mix until smooth. When the broth comes to a boil, slowly add the cornstarch mixture and stir to desired thickness.
• Top the foo yung with gravy and garnish with the green onions, serve immediately.

EGG FOO YOUNG

Steps:

• Preheat a griddle over medium heat and brush it with some oil.
• Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper.
• Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each "pancake". Cook until golden, 2 to 3 minutes per side.
• Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger.
• Put 2 pancakes on each plate and top with the gravy.

EGG FOO YUNG WITH GRAVY

Steps:

• Gather the ingredients.
• Bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine, sesame oil, and pepper, to taste. Turn up the heat slightly and add the cornstarch dissolved in the water, stirring quickly to thicken.
• Move the saucepan to another burner and keep warm on low heat while preparing the egg foo yung omelet.
• Gather the ingredients.
• In a medium bowl, lightly beat the eggs with pepper, rice wine, and salt. Reserve.
• Heat 1 tablespoon of the oil in a wok or a 9-inch frying pan over medium heat. When the oil is hot, add the onion and sausage. Stir-fry for 2 minutes, then remove from the pan with a slotted spoon and reserve.
• Add 1 more tablespoon of the oil and stir-fry the sliced mushrooms until they're browned. Remove from the pan and reserve.
• Add the cooked sausages, onion, and mushrooms into the egg mixture along with the mung bean sprouts and napa cabbage.
• Add the remaining tablespoon of oil to the pan. When the oil is hot, add the egg mixture. Cook until golden brown on the bottom.
• Carefully turn over and cook the other side until golden brown.
• Serve hot with the warmed sauce poured over the top and sprinkle with green onions, if using. Accompany with steamed rice. Enjoy.