Apple Sauce Tofu Balls
Summary
| Yield | |
|---|---|
| Source | http://www.wailana.com/lifestyle/recipe/apple-sauce-tofu-balls |
| Prep time | |
| Cooking time | 30 minutes |
| Total time | 30 minutes |
Description
Easy to make, these attractive and unusual tofu balls go well with steamed jasmine rice for a light but elegant meal.
Ingredients
1⁄2 c
olive oil 1⁄3 c
Green beans, finely diced 1⁄3 c
Celery, minced 1⁄2 c
Zucchini, cut into 1/4 inch cubes 1⁄3 c
Water chestnuts, finely diced 1 1⁄2 c
Firm tofu, well drained 1 Tbsp
Peanut butter 1 Tbsp
Soy sauce 1 Tbsp
Fresh parsley, minced 1 Tbsp
Whole wheat or unbleached white flour 1⁄2 c
Fresh apple juice, or unsweetened bottled 1⁄4 c
Fresh orange juice 1 Tbsp
Fresh lemon juice 3⁄4 Tbsp
fresh ginger juice* 1 Tbsp
Raw sugar 1 Tbsp
Bragg liquid aminos 1 Tbsp
Cornstarch mixed with 1 Tbsp. waterInstructions
- Preheat the oven to 350° F. Heat the oil in a skillet and sauté the vegetables on medium heat until tender. Transfer to a large bowl. Press the tofu lightly against a sieve to remove any excess water, then mash and add to the vegetables along with the remaining seasonings. Mix until thoroughly combined.
- Form the mixture into 8 balls, about golf ball size. Place on an oiled tray and bake until light golden, about 15 minutes. Turn the balls over and bake the underside until light golden, about 10 minutes. Avoid overbaking or they will become chewy.
- Place all the sauce ingredients except the cornstarch mixture in a small saucepan and bring to a boil. Add the cornstarch mixture and whisk constantly until thickened. Remove from the heat. Taste and adjust the sugar if needed. Serve on top of the tofu balls.
Notes
*To make fresh ginger juice, simply grate some fresh ginger, then manually squeeze the pulp.
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