Tofu Foo Yong
- 2 Tbsp. water
- 1 c. snow peas, cut in 1-inch pieces
- 8 green onions, cut in 1 1/2-inch pieces
- 8 oz. can sliced water chestnuts
- 2 c. fresh bean sprouts
- 1 3/4 lb. tofu
- 2 Tbsp. soy sauce
- 1/2 c. mashed tofu
- 3 Tbsp. unbleached flour
- 3/4 c. yeast flakes
- 2 Tbsp. CHICKEN-STYLE SEASONING
- Saute snow
- onions and chestnuts in water over low
- for 5 minutes.
- When vegetables are crisp-tender, mix in sprouts, remove from heat and set aside.