Naturally FuFu (Vegan Egg Foo Young)
For those who do not eat eggs, here is a version of Egg Foo Young (also spelled Egg Fu Yung) without them. Egg Fu Yung is basically an omelet with vegetables inside - some add cooked meats like ham, chicken, or shrimp. The history of Egg Fu Yung in America is interesting - it began in 1848 with the Gold Rush when a Chinese Cantonese immigrant wrote to relatives that gold had been found in California. The following year, 300 Chinese immigrants arrived in Sacramento and gathered nightly at a Chinese eating place. The next year, another 450 immigrants arrived and the following year, 3,000 immigrants arrived which has led to the proliferation of Chinese eateries across America today. To skip directly to the recipe, go to the bottom of the page and click Naturally FuFu.
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Equipment Needed: Measuring Utensils, 3 Bowls, Whisk, Food Processor, Rubber Spatula, Spoon, Fork, Skillet
Ingredients:
FuFu-
1 block Silken Soft Tofu (340 grams)
1/4 teaspoon Sea Salt OR Pink Himalayan Salt
2 Tablespoons Cornstarch
2 Tablespoons Bamboo Shoots, finely chopped
2 Tablespoons Bean Spouts, finely chopped
2 Tablespoons Red & Yellow Bell Peppers, finely chopped
2 Green Onions, finely chopped
1/4 teaspoon White Pepper
1 Garlic clove, finely chopped
1 Tablespoon Ginger, finely chopped
Cooking Spray, as needed
Fufu Sauce-
1/4 Cup Soy Sauce OR Liquid Aminos OR Coconut Aminos
(NOTE: Soy Sauce and Liquid Aminos are naturally
salty, if you are using it, cut it by half using water)
2 Tablespoon Cornstarch
2 Tablespoon Cane Sugar
1 teaspoon Chili Oil (optional)
*Whisk all ingredients in a small bowl until lumps of cornstarch removed.
Sticky Rice-
1 Cup Jasmine Rice
1/4 Cup Frozen Carrot/Pea mixture
1/4 Cup Frozen Corn
*Substitute Sesame Oil for regular oil and follow the Jasmine Rice directions
Directions:
1. Drain the Silken Tofu as much as possible and press it down, placing a thick napkin on top of it - may have to do that 3 times.
2. To remove even more liquid, add 1/4 teaspoon of Sea Salt (the Pink Himalayan Salt is saltier, so just use a pinch of it). The more the liquid is removed, the easier it is to make the FuFu pancakes. Salt "pulls" more liquid out. Drain that excess liquid off before cooking.
3. To create the right consistency, I used 2 Tablespoons of cornstarch. What you are looking for is a pancake-consistency. Chop up all the vegetables in a food processor, then cook the chopped Vegetables separately: Bamboo Shoots, Bean Spouts, Bell Peppers, Garlic, Ginger, and Green Onions and add the White Pepper on Medium Heat for about 15 minutes.
4. Add the Sauteed Vegetables to the FuFu mixture and mix evenly.
5. Drop one heaping tablespoon in the pan and lightly flatten with the back of your spoon and cook until lightly brown on each side, just like cooking a pancake but these are more fragile than that. Be patient.
6. Make the FuFu Sauce in a bowl, by whisking all the ingredients together. Turn the skillet on Medium High Heat. When Skillet is hot, pour in the sauce until it is at your preferred consistency. Pour the FuFu Sauce over the FuFu.
7. Serve meal over Sticky Rice and Naturally FuFu with the FuFu Sauce with a biscuit. Eat & Enjoy!
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Equipment Needed: Measuring Utensils, 3 Bowls, Whisk, Food Processor, Rubber Spatula, Spoon, Fork
Ingredients:
FuFu-
1 block Silken Soft Tofu (340 grams)
1/4 teaspoon Sea Salt OR Pink Himalayan Salt
2 Tablespoons Cornstarch
2 Tablespoons Bamboo Shoots, finely chopped
2 Tablespoons Bean Spouts, finely chopped
2 Tablespoons Red & Yellow Bell Peppers, finely chopped
2 Green Onions, finely chopped
1/4 teaspoon White Pepper
1 Garlic clove, finely chopped
1 Tablespoon Ginger, finely chopped
Cooking Spray, as needed
Fufu Sauce-
1/4 Cup Soy Sauce OR Liquid Aminos OR Coconut Aminos
(NOTE: Soy Sauce and Liquid Aminos are naturally
salty, if you are using it, cut it by half using water)
2 Tablespoon Cornstarch
2 Tablespoon Cane Sugar
1 teaspoon Chili Oil (optional)
*Whisk all ingredients in a small bowl until lumps of cornstarch removed.
Sticky Rice-
1 Cup Jasmine Rice
1/4 Cup Frozen Carrot/Pea mixture
1/4 Cup Frozen Corn
*Substitute Sesame Oil & Follow Jasmine Rice directions
Directions:
1. Make the Sticky Rice per the bag and add the Frozen Vegetables.
2. Drain the Silken Tofu as much as possible and press it down, placing a thick napkin on top of it - may have to do that 3 times.
3. To remove even more liquid, add 1/4 teaspoon of Sea Salt (the Pink Himalayan Salt is saltier, so just use a pinch of it). The more the liquid is removed, the easier it is to make the FuFu pancakes. Salt "pulls" more liquid out. Drain that excess liquid off before cooking.
4. To create the right consistency, I used 2 Tablespoons of cornstarch. What you are looking for is a pancake-consistency. Chop up all the vegetables in a food processor, then cook the chopped Vegetables separately: Bamboo Shoots, Bean Spouts, Bell Peppers, Garlic, Ginger, and Green Onions and add the White Pepper on Medium Heat for about 15 minutes.
5. Add the Sauteed Vegetables to the FuFu mixture and mix evenly.
6. Drop one heaping tablespoon in the pan and lightly flatten with the back of your spoon and cook until lightly brown on each side, just like cooking a pancake but these are more fragile than that. Be patient.
6. Make the FuFu Sauce in a bowl, by whisking all the ingredients together. Turn the skillet on Medium High Heat. When Skillet is hot, pour in the sauce until it is at your preferred consistency. Pour the FuFu Sauce over the FuFu.
7. Serve meal over Sticky Rice and Naturally FuFu with the FuFu Sauce and a biscuit. Eat & Enjoy!
