Tofu Foo Young with Mushroom Gravy

Tofu Foo Young

2 Tsp. Dark seasame oil
1 Cup Fresh or frozen snow peas, cut in 1" pieces
1 Cup Fresh mushrooms, sliced
8 Green onions cut in 1 1/2" pieces
1 (8 oz.) can Water chestnuts drained and sliced
2 Cups Fresh bean sprouts
1 3/4 Lbs Tofu (about 2 - 14 oz. bricks)**
2 Tsps. Lite soy sauce (Angostura brand)
3/4 Cup Unbleached white flour**
2 Tsp. Baking powder
1 Tsp. Emes low-sodium chicken style seasoning*

In skillet or wok, sauté peas, mushrooms, onions and chestnuts in oil over low heat for about 5 minutes. When vegetables are crisp tender, mix in the bean sprouts. Remove from heat and set aside. Preheat oven to 325 F. Blend tofu and soy sauce until smooth and creamy. Pour into a bowl, add the seasoning ingredients and mix in. Mix vegetables and tofu mixture together well.

On a sprayed cookie sheet, make about 12 5" rounds about 1/2" thick, using about 1/2 cup of the mixture for each round. Leave about 1" space between the rounds. Bake for 30 minutes, flip over and bake 15 minutes more. Serve hot over rice or noodles with mushroom gravy. Serves 12

Mushroom Gravy

2 Cups Cold water
4 Tbsp. Lite soy sauce (Angostura brand)
2 Tbsp. Cornstarch
1 Cup Fresh mushrooms, diced small

Mix all ingredients together in a saucepan. Cook over low heat, stirring until thickened. Serving size: about 2 Tablespoons.

*Available at Loma Linda Market

**Here is another delicious way to include soy foods in your diet. Remember, soy foods (from soybeans) contain powerful phytochemicals (plant Substances) that work to help prevent cancer, heart disease and other major related diseases.

Nutritional Information per Serving (includes gravy):
Calories: 125 Cholesterol, mg 0
Fat, gm: 4.4 Sodium, mg 278
Exchanges: 1 starch, 1/2 medium fat protein

Recipe Source: Susan Lewis, MPH, RD, Cardiac Dietitian, Loma Linda University Medical Center

Heart Healthy Food Sponsored by the Loma Linda International Heart Institute
Community Health Newsletter - September 1997

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