Vegan Egg Foo Yung (Tofu Yung)

Egg Foo Yung is a Chinese-American dish that originated in the 19th century. It was created by Chinese immigrants in the United States who adapted traditional Chinese recipes to use local ingredients.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Print Recipe

Medium

Vegan Egg Foo Yung (Tofu Yung)

Cooking Method: Frying Cuisine: Chinese Courses: Breakfast, Dinner, Lunch, Main Dish Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 15 min Total Time 30 mins

Servings: 4 Calories: 800

Best Season: Suitable throughout the year

Ingredients

Servings

• 14 ounces Firm Tofu
• 4 ounces Shiitake Mushrooms
• 4 stalks Scallions
• 1 medium Carrot
• 1 cups Bean Sprouts
• 2 tablespoons Cornstarch
• 2 tablespoons Soy Sauce
• 2 tablespoons Vegetable Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. Drain and press the tofu to remove excess moisture. Crumble the tofu into a bowl.
2. Finely chop the shiitake mushrooms, scallions, and carrot.
3. In a separate bowl, whisk together the cornstarch, soy sauce, salt, and black pepper.
4. Heat vegetable oil in a large non-stick skillet over medium heat.
5. Add the chopped vegetables and sauté until tender.
6. Add the crumbled tofu and bean sprouts to the skillet. Cook for 2-3 minutes.
7. Pour the cornstarch mixture over the tofu and vegetables. Stir well to combine.
8. Cook for an additional 2-3 minutes, until the mixture thickens.
9. Remove from heat and serve hot.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 15g5%

Sugars 2g

Protein 12g24%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.