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  • Tofu Foo Yung

    This is a posher version of a university stable of mine, Egg Foo Yung, in which we have replaced and upgraded all of the ingredients and, best of all, replaced the egg with Tofu. It is healthy and can be knocked up in 20 minutes so is a perfect mid weeker but it is better than that, believe me. You can play around with the vegetables to suit your tastes or what you have in the fridge. Mangetout and/or water chestnuts are a good addition.

    Tofu Omelette Ingredients

    1 tbsp rape seed oil

    1/2 block of tofu, short-pressed

    2 tbsp almond or soya milk

    1/2 cup Nutritional Yeast

    1 tsp garlic powder

    1/2 tsp mustard powder

    salt and pepper – don’t be shy with this

     

    Stir Fry Ingredients

    1 tbsp cooking oil

    1 pepper

    190g baby corn

    2 carrots

    1 small onion

    2 cloves of garlic

    2 cups of mushrooms

    1 cup rice

    2 cups beansprouts

    Any other veg you fancy throwing in

    1 tsp Chinese 5 Spice

    1 tbsp Tamari

     

    Method

    Heat a tbsp of cooking oil in a large saucepan. Rapeseed oil works well as it doesn’t impart any flavour. Add 1 cup of washed rice and fry for a minute or two, making sure the rice grains are covered in oil. Add three cups of water and bring to the boil, cover and simmer for 15 minutes. Take off the heat when cooked and drain if necessary.

    Meanwhile, cut up the pepper, mushrooms, onion and garlic so they are ready for the big fry at the end. The carrot is best finely sliced, julienne style or shaved into slithers so it cooks quicker.

    Next, make the omelette. Put all the ingredients into a blender or food mixer and whiz until you have a smooth paste. Heat some oil in a frying pan and add the omelette mix when hot. Let it brown on the underside, it will not fry up like a omelette but will more end up like scrambled egg. Once it is brown and cooked we are ready for the finale.

    Heat up a tbsp of oil in a wok or large frying pan and add the vegetables, chinese 5 spice and tamari when it is nice and hot. Fry the veg for a few minutes and then add the rice and tofu, continue to cook for 3-4 minutes on a high heat with lots of swooshing around. Add some dried chillies if you fancy a bit of heat.

    Serve immediately and dig in.

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