Easy to make, these attractive and unusual tofu balls go well with steamed jasmine rice for a light but elegant meal.
Serves 4. Cooking time 30 minutes.
1/2 cOlive oil
1/3 cGreen beans, finely diced
1/3 cCelery, minced
1/2 cZucchini, cut into 1/4 inch cubes
1/3 cWater chestnuts, finely diced
1 1/2 cFirm tofu, well drained
1 TbspPeanut butter
1 TbspSoy sauce
1 TbspFresh parsley, minced
1 TbspWhole wheat or unbleached white flour
1/2 cFresh apple juice, or unsweetened bottled
1/4 cFresh orange juice
1 TbspFresh lemon juice
3/4 TbspFresh ginger juice*
1 TbspRaw sugar
1 TbspBragg liquid aminos
1 TbspCornstarch mixed with 1 Tbsp. water
- 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.