Tofu Egg Foo Yung Recipes

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EGG FOO YOUNG



Egg Foo Young image

This is an easy recipe to make at home. Green onion, celery, bean sprouts and shrimp sauteed in soy sauce and combined with egg.

Provided by sal

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

1 teaspoon sesame oil
1 cup chopped onion
¼ cup chopped green onion
½ cup chopped celery
1 cup bean sprouts
¼ teaspoon cornstarch
½ pound shrimp, peeled, deveined and roughly chopped
2 tablespoons soy sauce
1 teaspoon salt
8 eggs, well beaten

Steps:

  • In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
  • Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

Nutrition Facts : Calories 238.6 calories, Carbohydrate 7.7 g, Cholesterol 461.6 mg, Fat 12.1 g, Fiber 1.3 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1312.7 mg, Sugar 3.9 g

TOFU FOO YUNG



Tofu Foo Yung image

You can enjoy Asian food without all the salt if you make it yourself. And if you don't eat eggs this one is for you.

Provided by Jo Zimny

Time 1h30m

Number Of Ingredients 17

2 Tbsp oil
1 c snow peas cut into 1 inch pieces
1 c fresh mushrooms sliced
8 spring onions chopped thin
1 can(s) water chestnuts 8 oz can
2 c bean sprouts
1 3/4 lb tofu, firm
1/2 c tofu, mashed
2 Tbsp soy sauce
3/4 c white spelt flour
3 Tbsp nutritional yeast (optional)
2 tsp baking powder
for the gravy:
4 Tbsp soy sauce
2 Tbsp arrowroot
1/2 c mushrooms
2 c cold water

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.

TOFU EGG BREAKFAST SCRAMBLE



Tofu Egg Breakfast Scramble image

This is a great protein loaded breakfast dish that works well on its own with toast or as filler for a wrap.

Number Of Ingredients 7

1 tablespoon butter
¼ cup onion (small diced)
½ cup medium tofu
1 clove garlic (minced)
2 large eggs
1 cup spinach (chopped)
Couple pinches of salt and pepper

Steps:

  • Whisk the eggs, salt and pepper together well in a mixing bowl and set aside.
  • Preheat a medium or small fry pan on medium heat. Add the butter and once melted add the onion and tofu. Sauté, breaking the tofu into small pieces until everything is lightly browned all over.
  • Add the garlic and sauté for 2 minutes more and then add the spinach. After spinach has wilted (about 30 seconds) add the egg.
  • Using a spatula stir the eggs until they are cooked through and then serve with your favourite breakfast accompaniments.

VEGAN EGG FOO YUNG (TOFU YUNG)



Vegan Egg Foo Yung (Tofu Yung) image

After making the Chicago Diner's recipe for Tofu Loaf ( http://www.recipezaar.com/244215 ), I realized that the consistency was similar to that of Egg Foo Yung. So I experimented and came up with this. Use whatever vegetables and seasoning you like, or even some vegan immitation seafood! There was a comment about it tasting "cheesey"...I realized I put in the wrong measurement for the toasted sesame oil and that could give it a cheesey taste. It it corrected now, my apologies. This gravy recipe works very well, just add some more tamari to the finished gravy: http://www.recipezaar.com/244337

Provided by tendollarwine

Categories     Soy/Tofu

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb firm tofu, drained
3 tablespoons canola oil
1 tablespoon tamari
1 teaspoon toasted sesame oil
1 celery rib, halved lengthwise and chopped
1 cup water chestnut
3 green onions, finely chopped
2 cups bean sprouts
2 cups sliced mushrooms, minced (or pulsed in a food processor)
2 garlic cloves, minced
6 cups cooked brown rice

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.

Nutrition Facts : Calories 382.1, Fat 12.7, SaturatedFat 1.6, Sodium 191.4, Carbohydrate 56.1, Fiber 6, Sugar 3.6, Protein 13.3

EGG FOO YOUNG



Egg Foo Young image

Comforting Cantonese egg foo young with steamed rice

Provided by Elaine

Categories     Main Course

Time 10m

Number Of Ingredients 11

2 large eggs
1 fresh shiitake mushrooms ( , root removed and cut into shreds)
1 small chunk of leftover char siu
20 g bean sprouts
3 green onions ( , cut into 1-inch sections (front half))
pinch of salt
2 tablespoons of cooking oil
1/2 cup chicken broth
2 teaspoons light soy sauce
2 teaspoons corn starch
1 teaspoon sesame oil

Steps:

  • Prepare char siu shreds, mushroom and bean sprouts and green onion.
  • Crack the eggs in a large bowl and then whisk; add a small pinch of salt and all the side ingredients. Combine well.
  • Combine chicken broth, light soy sauce, cornstarch and sesame oil well and set aside.
  • Load the serving plate with steamed rice.
  • Heat up oil in a pan and pour the mixture in. Use pancake turner to shape the mixture into a small cake around 12cm in diameter (Tips shown in the video). Fry for around 3 minutes over medium fire and then turn over to fry the other side until golden brown. Transfer to serving plate.

Nutrition Facts : Calories 267 kcal, Carbohydrate 4 g, Protein 8 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 223 mg, Sodium 1606 mg, ServingSize 1 serving

EGG FOO YUNG



Egg Foo Yung image

Egg Foo Yung is a Chinese version of an omelette and is very adaptable to include many types of fillings. Enjoy with bean sprouts and spring onions, or try adding beef, chicken, pork or tofu for even more protein.

Provided by NZEggs

Categories     Lunch     Dinner

Time 15m

Number Of Ingredients 8

2 tsp cornstarch
1/2 cup (125 ml) salt reduced beef broth
2 tbsp salt reduced soy sauce, divided
4 eggs
3 tbsp water
1 cup bean sprouts
1/2 cup sliced mushrooms
2 spring onions, thinly sliced

Steps:

  • Combine cornstarch, beef broth and 1 tbsp (15 mL) soy sauce in small saucepan. Bring to boil, stirring constantly; boil for 1 minute. Remove from heat and keep warm.
  • Whisk eggs, water and remaining soy sauce in medium bowl. Stir in bean sprouts, mushrooms and spring onions; mix well.
  • Spray 20 cm non-stick pan with cooking oil. Heat over medium heat.
  • Pour in one-third of egg mixture. As mixture sets around edge of skillet, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Slide omelette onto plate. Invert back into skillet and cook completely for about 1 minute. Keep warm while making two more omelettes.
  • Cut omelettes into wedges and serve with warm sauce.

Nutrition Facts :

TOFU "EGG" FOO YUNG



Tofu

I love egg foo yung, but wanted to veganize it. This looks like just the thing! Baked instead of pan-fried, it's so much better and flavorful than the eggy version. It's good with or without the gravy. Black salt has a slightly sulfur taste like hard boiled eggs. You can leave it out if you wish. From chowvegan.

Provided by Sharon123

Categories     Soy/Tofu

Time 1h

Yield 8-10 patties

Number Of Ingredients 15

6 fresh shiitake mushrooms, chopped
2 celery ribs, chopped
1 medium leek, white and some green part, chopped
3 ounces water chestnuts
1 teaspoon oil
1 (14 ounce) package extra firm tofu
1 tablespoon soy sauce
1/2 teaspoon black salt (also known as Sanchal or kala namak, or use mineral salt)
1/2 cup flour
1 teaspoon baking powder
1 stalk green onion, chopped, for garnish
1 cup vegetable broth
1 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 103.8, Fat 2.8, SaturatedFat 0.5, Sodium 461.6, Carbohydrate 15.1, Fiber 1.7, Sugar 2.6, Protein 6

EGG FOO YUNG WITH GRAVY



Egg Foo Yung With Gravy image

Egg foo yung, commonly called a Chinese recipe, is actually a cultural hybrid of a dish. This omelet is great for dinner, lunch, and even breakfast.

Provided by Rhonda Parkinson

Categories     Lunch     Entree     Dinner     Brunch

Time 30m

Number Of Ingredients 22

For the Sauce:
1/2 cup low-sodium chicken broth
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine, or dry sherry
1 dash sesame oil
Freshly ground black pepper to taste, or white pepper
2 teaspoons cornstarch
6 teaspoons water
For the Egg Foo Young:
5 large eggs
Freshly ground black pepper to taste
2 to 3 teaspoons Chinese rice wine, or dry sherry
1 teaspoon salt, or more to taste
3 tablespoons canola oil, divided
1/4 cup onion, chopped
3 Chinese sausages, sliced in 1/4-inch pieces
6 mushrooms, sliced
1/2 cup mung bean sprouts, blanched and drained
1/2 cup Napa cabbage, blanched and drained
For Serving:
4 cups steamed rice
Optional: 3 green onions, sliced

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.

Nutrition Facts : Calories 521 kcal, Carbohydrate 50 g, Cholesterol 252 mg, Fiber 1 g, Protein 18 g, SaturatedFat 6 g, Sodium 951 mg, Sugar 2 g, Fat 26 g, ServingSize 1 omelet (3 to 4 servings), UnsaturatedFat 0 g

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