Vegan Egg Foo Yung Tofu Yung Recipes

EGG FOO YUNG

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.

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.

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.