Tofu Pancakes with Mushroom Sauce

• 1 Tbs. olive oil
• 2 cups chopped white or cremini mushrooms
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• 1 Tbs. whole wheat flour
• 1 cup calcium-enriched soy milk
• 1 lb. firm low-fat tofu
• 1/2 cup whole wheat flour
• 1/2 cup plain soy milk
• 1 cup bean sprouts
• 1/2 cup sliced water chestnuts
• 1/4 cup finely chopped green onions
• 1/2 cup sliced shiitake mushrooms
• 1/4 cup drained and soaked hijiki
• 1 Tbs. tamari or soy sauce
• 2 Tbs. peeled, grated fresh gingerroot
• 2 Tbs. olive oil

1. Sauce: In medium saucepan, heat oil over medium heat.
2. Add mushrooms, garlic, salt and pepper, and cook, stirring often, until mushrooms are soft, about 7 minutes.
3. Reduce heat to low.
4. Add flour and cook, stirring constantly, 1 minute.
5. Slowly stir in soy milk and cook, stirring constantly, until thick and bubbly, 3 to 5 minutes.
6. If desired, transfer mixture to food processor or blender and process until smooth.
7. Set aside.
8. In food processor or blender, combine tofu, flour and soy milk and process until smooth.
9. Transfer mixture to medium bowl.
10. Stir in bean sprouts, water chestnuts, green onions, shiitake mushrooms, hijiki, tamari or soy sauce and ginger.
11. Batter should be fairly stiffadd more flour if needed.
12. In large nonstick skillet, heat oil over medium heat.
13. Drop batter in skillet by spoonfuls to form 3-inch pancakes about 1/4 inch thick.
14. Cook until golden brown, turning carefully, 2 to 3 minutes per side.
15. Remove to paper towels to drain.
16. Repeat with remaining batter, adding more oil to skillet if necessary.
17. To serve, arrange pancakes on a heated platter and top with sauce.

olive oil, mushrooms, garlic, salt, whole wheat flour, calciumenriched soy milk, whole wheat flour, soy milk, bean sprouts, water chestnuts, green onions, shiitake mushrooms, hijiki, soy sauce, gingerroot, olive oil

Taken from www.vegetariantimes.com/recipe/tofu-pancakes-with-mushroom-sauce/ (may not work)