MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: To-Fu Yung
Categories: Chinese, Tofu
Yield: 6 Servings

MMMMM------------------------BROWN SAUCE-----------------------------
1 c Vegetable broth
1 tb Low-sodium tamari
1 tb Dry sherry or rice vinegar
1 ts Fresh ginger; grated
1/2 ts Natural sugar
1 tb Corn starch; dissolved in:
2 tb Water; cold

MMMMM-------------------------TO-FU YUNG------------------------------
16 oz Extra-firm tofu; drained
1/3 c All-purpose flour
3 tb Nutritional yeast
2 tb Low-sodium tamari
1 ts Baking powder
1 tb Neutral vegetable oil -OR-
2 tb Water
1 Celery rib; chopped
8 White mushrooms;
- chopped -OR-
8 Shiitake mushrooms;
- stemmed, chopped
4 oz Bok choy or Napa cabbage;
- finely chopped
6 Scallions; chopped

Brown Sauce:

In a small saucepan, combine the broth, tamari, sherry, ginger, and
sugar, and bring to a boil. Reduce the heat to medium-high and add
the corn starch mixture, stirring until it thickens. Stir in the
sesame oil. Keep warm.

To-Fu Yung:

Preheat the oven to 400?F. Generously oil two baking sheets and set
aside. In a high-speed blender or food processor, combine the tofu,
flour, nutritional yeast, tamari, and baking powder until well
blended. Set aside.

Heat the oil or water in a large skillet over medium-high heat. Add
the celery, mushrooms, bok choy, and 4 tb scallions, and stir-fry
until tender, 3 to 5 minutes. Remove from the heat. Combine the tofu
mixture with the vegetable mixture and stir to mix well.

Scoop 1/4 cup mixture onto a prepared baking sheet to make a round
pancake. Repeat with the remaining batter, arranging the pancakes on
the baking sheets so they do not touch. Bake for 15 minutes, then
gently flip them and bake for another 10 minutes or until browned.

Top with the sauce and garnish with the remaining 2 tb scallions.
Serve immediately.

Recipe by Vegan Planet by Robin Robertson

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