Ingredients:

For the Foo Young:

• 2 Tbsp. oil
• 1 cup snow peas
• 1 cup sliced fresh mushrooms
• 8 green onions, cut into 1 1/2-inch pieces
• 1 8-oz. can water chestnuts, sliced
• 2 cups fresh bean sprouts
• 1 3/4 lbs. tofu
• 1/2 cup tofu separated and broken into small pebble-sized pieces
• 2 Tbsp. soy sauce
• 3/4 cup unbleached white flour
• 3 Tbsp. nutritional yeast
• 2 Tsp. baking powder

For the Mushroom Gravy:

• 2 cups cold water
• 1/4 cup soy sauce
• 2 Tbsp. cornstarch
• 1/2 cup finely diced fresh mushrooms

Instructions:

For the Foo Young:

1. In a skillet or wok, sautè the snow peas, mushrooms, onions, and water chestnuts in the oil over low heat for about 5 minutes. When the vegetables are crisp-tender, mix in the bean sprouts. Remove from the heat and set aside.
2. Preheat the oven to 325 degrees F.
3. In a blender or food processor, blend together 1 3/4 lbs. tofu and the soy sauce until smooth and creamy. Pour into a bowl and mix in the 1/2 cup tofu pieces, flour, nutritional yeast, and baking powder.
4. Mix the vegetables and tofu together well. On an oiled cookie sheet, make six to eight 5-inch rounds about 1/2 inch thick, using about 1/2 cup of the mixture for each round. Leave about 1 inch of space between the rounds. Bake for 30 minutes, flip over, and bake 15 more minutes. Serve hot with rice and with Mushroom Gravy.

For the Mushroom Gravy:

Mix all the ingredients together in a saucepan. Cook over low heat, stirring until thickened.