TORTANG TOGE AND TOFU – TOFU AND VEGETABLE EGG FOO YONG
Prep time: 20 minutes
Cooking time: 20 minutes
Yields: 6 large torta/pancakes
12 oz toge or beansprouts
1 1/2 cups chopped cabbage
1 cup water
1 small zucchini, grated and water squzeed off zucchini
1 cup chopped green onions/scallions
1 package extra firm tofu, liquid squeezed off and crumbled.
3 tbsp sesame oil
2 tsp ground pepper
2 tsp salt
1 tsp sugar
1/2 cup all purpose flour
5 eggs beaten
3 cups chicken stock
1/4 cup oyster sauce
2 tbsp soy sauce
3 tbsp cornstarch dissolved in 1/4 cup water –
Place bean sprouts and cabbage in two separate bowls.
Pour 1/2 cup water in each bowl with bean sprouts and cabbage.
Place in microwave on high and cook for 2 minutes.
REmove the water, squeeze water from the vegetables and cool down.
Combine all the vegetables in a bowl with all the ingredients.
The consistency has to be a pancake batter.
Pre heat enough cooking oil in. a wok to about 350 F.
Ladle a good amount of the batter and fry until brown – 2 to 2 1/2 minutes on one side.
Turn it over and cook for another 2 to 3 minutes.
Combine stock,oyster sauce, soy and ground pepper.
Bring to a boil.
Slowly add cornstarch and keep whisking until sauce is thick,