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So honestly, you can tell a lot about tofu. A super food, tasty and rich in protein, he is definitely.
The production of tofu is an art in itself, which we prefer to leave to the experts of this traditional craft.
So much is betrayed: it is a bit like the production or the maturation and refinement of cheese, just from soy. Therefore vegan.
There are tofu in various forms, with a variety of flavors and the preparation.
Classically, the tofu is fried, steamed or simply fried.
Today we have conjured up a delicious version of the delicious soy product. Here, the tofu is mixed and incorporated into balls.
Try it, it’s worth it.
Tofu balls with peanut butter sauce
Tofu balls
400 g firm tofu, smoked and diced
2 cloves of garlic
280 g kidney beans, washed and drained
1 tsp miso
6 g ginger, grated
2 tbsp soy sauce
1 tbsp sunflower oil
1 tbsp Sesame oil
60 g Seitan fix
70 g bread crumbs
1 tbsp flaxseed flour + 3 tbsp water, soaked 10 minutes
about 5 bars cilantro, chopped
Peanut butter sauce
4 tbsp peanut butter, smooth
1 clove of garlic
2 tbsp soy sauce
6 g ginger, grated
50 ml of water
60 ml coconut milk
2 tbsp teriyaki sauce
Serve
2 cucumbers
1 spring onion
roasted sesame seeds
Coriander or parsley
method
Put all tofu ball ingredients into a food processor and finely puree. Let it rest for 5 minutes. You should can shape balls well.
Preheat the oven to 180 degrees. Form the tofu mass into small balls and place it on a sheet of baking paper. Brush with oil and bake for 30 minutes, turn the tofu balls after about half of the baking time.
Process cucumbers to Zoodles. Put aside.
Put all the ingredients for the sauce in a blender and puree, if necessary, add water. Heat the sauce in a pan while stirring constantly. Careful, if you do not stir it burns quickly. Add cucumbers and the baked tofu balls.
Serve with chopped parsley / cilantro and roasted sesame seeds.
Tofu balls with peanut butter sauce
Ingredients
Tofu balls
- 400 g firm tofu smoked and diced
- 2 cloves of garlic
- 280 g kidney beans washed and drained
- 1 tsp miso
- 6 g ginger grated
- 2 tbsp soy sauce
- 1 tbsp sunflower oil
- 1 tbsp Sesame oil
- 60 g Seitan fix
- 70 g bread crumbs
- 1 tbsp flaxseed flour + 3 tbsp water soaked 10 minutes
- about 5 bars cilantro chopped
Peanut butter sauce
- 4 tbsp peanut butter smooth
- 1 clove of garlic
- 2 tbsp soy sauce
- 6 g ginger grated
- 50 ml of water
- 60 ml coconut milk
- 2 tbsp teriyaki sauce
Serve
- 2 cucumbers
- 1 spring onion
- roasted sesame seeds
- Coriander or parsley
Instructions
- Put all tofu ball ingredients into a food processor and finely puree. Let it rest for 5 minutes. You should can shape balls well.
- Preheat the oven to 180 degrees. Form the tofu mass into small balls and place it on a sheet of baking paper. Brush with oil and bake for 30 minutes, turn the tofu balls after about half of the baking time.
- Making zucchini zoodles. Squeeze out the water and put aside.
Peanut butter sauce
- Put all the ingredients for the sauce in a pan anf heat while stirring constantly. Careful, if you do not stir it burns quickly. Add cucumbers zoodles and the baked tofu balls.Serve with herbs, spring onions and sesame.
Notes
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