This is adapted from Louise Hagler’s classic Tofu Cookery. I had zero time so this photo was taken at work.
2 teaspoons oil
1 13.5 ounce block silken firm tofu
1 cup water chestnuts
2 – 2.5 cups mung or soybean sprouts
1.5 cups green onion, chopped
6 white mushrooms, chopped
1/2 cup flour
2 teaspoons baking powder
Soy sauce or salt to taste
1.5 cups vegetable broth
2 Tablespoons soy sauce
1 Tablespoon agave nectar
1.5 tablespoons arrowroot or cornstarch
Makes about 9 patties or 4 servings
In a pan on medium heat, fry the mushrooms in 2 teaspoons oil until browned and juicy, about 2 minutes, then add the soybean sprouts and water chestnuts and stir until the sprouts soften up a little, about 2 more minutes. Add the green onion, stir, and remove from heat. Mash the tofu, flour, and baking powder in a bowl with a fork. If you use silken tofu, there is no need to use the blender. You can also use regular firm tofu for this recipe.
Combine the tofu mixture with the sprout mixture. Add soy sauce by the tablespoon or salt by the half-teaspoon until it tastes good — no worries about salmonella because there are no eggs!
Oil a cookie sheet or use lightly oiled parchment paper on a cookie sheet. Drop the mixture by large spoonfuls onto the cookie sheet. Bake at 400 degrees for 25 – 30 minutes.
Make the gravy by combining cold veggie broth with all other ingredients. Bring to a simmer on medium heat and stir until thickened. Alternately, heat gravy in the microwave on full power for 1 minute at a time, stirring in between minutes, until thickened.
Serve patties with rice or noodles and generous spoonfuls of gravy.