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Tofu Yung

Ingredients
  Peanut oil 2 Tablespoon
  Sliced fresh mushrooms 1 1⁄2 Cup (24 tbs)
  Scallions 4 Large, sliced
  Grated fresh ginger 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Mung bean sprouts 2 1⁄2 Cup (40 tbs)
  Firm tofu 1⁄4 Pound, mashed
  Unbleached white flour 3⁄4 Cup (12 tbs)
  Baking powder 2 Teaspoon
For batter
  Firm tofu 1 3⁄4 Pound
  Tamari/Soy sauce 2 Tablespoon
  Garlic cloves 1 Clove (5 gm), crushed
  Grated fresh ginger 1⁄4 Teaspoon
  Ground turmeric 1 Teaspoon
For sauce
  Vegetable broth/Water 1 Cup (16 tbs)
  Tamari 1 Tablespoon
  Grated fresh ginger 1 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Coarsely chopped mushrooms 1 1⁄2 Cup (24 tbs) (Fresh)
  Cornstarch 1 Tablespoon
  Cold water 1⁄3 Cup (5.33 tbs)
Directions

Heat peanut oil in a large skillet. Add mushrooms and scallions and saute for 2 to 3 minutes. Add ginger, garlic and sprouts. Stir-fry for 2 minutes. Remove to a large bowl.
Add 1/4 pound mashed tofu to bowl. Stir flour and baking powder together and sprinkle into bowl. Toss until all ingredients are well coated. Set aside.
Batter: Blend all batter ingredients together until smooth, preferably using a food processor.
Add batter to flour-coated vegetables and mix well.
Spoon mixture onto well-oiled baking sheets, forming 10 patties about 4-inches wide and 1/2-inch thick.
Bake at 350° F. for 20 minutes. Remove from oven, flip with a spatula and bake for 10 more minutes.
Sauce: Combine first 5 ingredients in a saucepan and bring to a boil. Reduce heat to low. Stir cornstarch and cold water together in a small bowl. Add to saucepan and bring to a low boil. Reduce heat and simmer, stirring constantly, until thickened.
Arrange patties on a serving platter and cover with heated sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Tofu
Preparation Time: 
5 Minutes

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