Wednesday, July 6, 2011
Tofu Yung (The Chicago Diner CB)
Kevin took me to The Chicago Diner years ago and of course I had to order the cookbook. It's a great little cookbook that offers a little bit of everything. Definitely worth a visit next time you're in Chicago.
Tofu Yung (The Chicago Diner Cookbook)
1 lb. Firm Tofu, well-drained
3 T. arrowroot or cornstarch
1/2 t. ground ginger
1 t. onion powder
1 t. salt
1/4 t. pepper
2 T. chopped parsley
1 t. turmeric
1 cup fresh bean sprouts, drained
1/2 cup sliced green onions
1 cup chopped mushrooms
1/3 cup grated carrots
1/4 cup sesame oil
***DRAIN & DRY OFF TOFU. I found the patties to be a little too moist I think taking the time to really dry the tofu will help, plus I added more bean sprouts.
In a food processor, combine the tofu, arrowroot, ginger, onion powder, salt, pepper, parsley, turmeric, and bean sprouts. Blend until smooth.
Place the tofu mixture in a medium mixing bowl, and add the green onions, mushrooms, carrots, and sesame oil. Blend well. The mixture should be thick. If mixture is too tin, add more drained bean sprouts.
Form the mixture into patties, and fry in a skillet until golden brown. Or, bake on an oiled cooked sheet at 350 degrees for 20-30 minutes. The mixture gets firmer when it sets. Serve with rice or veggies.
Variation: Substitute shiitake mushrooms, cabbage, peppers, greens, etc.