Tofu “Egg” Foo Yung Recipe

Name: Tofu “Egg” Foo Yung
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 fresh shiitake mushrooms, chopped; 2 celery ribs, chopped; 1 medium leek, white and some green part, chopped; 3 ounces water chestnuts; 1 teaspoon oil; 1 (14 ounce) package extra firm tofu; 1 tablespoon soy sauce; 1/2 teaspoon black salt (also known as Sanchal or kala namak, or use mineral salt); 1/2 cup flour; 1 teaspoon baking powder; 1 stalk green onion, chopped, for garnish; Gravy; 1 cup vegetable broth; 1 tablespoon soy sauce; 1 teaspoon sugar; 1 tablespoon cornstarch

Servings: persons

6 fresh shiitake mushrooms, chopped
2 celery ribs, chopped
1 medium leek, white and some green part, chopped
3 ounces water chestnuts
1 teaspoon oil
1 (14 ounce) package extra firm tofu
1 tablespoon soy sauce
1/2 teaspoon black salt (also known as Sanchal or kala namak, or use mineral salt)
1/2 cup flour
1 teaspoon baking powder
1 stalk green onion, chopped, for garnish
Gravy
1 cup vegetable broth
1 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon cornstarch

1
Drain and rinse the tofu, wrap in paper towels and place a heavy weight on top. Press for about an hour. While the tofu is pressing, chop the vegetables.
2
Heat a wok to hot. When hot, add the oil and swirl to coat the wok. Add the celery and leeks, saute for a few minutes, add the mushrooms and water chestnuts and cook for another minute or so. Place in a bowl and set aside.
3
Preheat the oven to 400 degrees.
4
Crumble the tofu, add the rest of the ingredients and blend well together. Scoop out a 1/4 cup of the mixture and shape into a patty on a oiled baking sheet. Brush the top of each patty with oil, flip over and brush the other side. Bake for 15 minutes, gently flip over and bake another 15 minutes.
5
To make the gravy, heat the broth with the soy sauce and sugar. Combine the cornstarch with a little bit of cold water and mix until smooth. When the broth comes to a boil, slowly add the cornstarch mixture and stir to desired thickness.
6
Top the foo yung with gravy and garnish with the green onions, serve immediately.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 fresh shiitake mushrooms, chopped, 2 celery ribs, chopped, 1 medium leek, white and some green part, chopped, 3 ounces water chestnuts, and more.

Yes, Tofu “Egg” Foo Yung falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofu “Egg” Foo Yung

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions