Veggie Tofu Balls with Tahini Sauce
Ingredients
Meatballs
- 1 block extra firm tofu (400gr approx)
- 1 carrot, shredded
- 1/4 capsicum, thinly diced
- 1/2 onion, thinly diced
- 1 tbsp minced fresh ginger
- 3-4 garlic cloves, minced
- 2 spring onions stalks, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 cup all purpose flour
- 1/2 cup panko bread crumbs
- Oil for brushing
Tangy sauce
- 4 tbsp tahini
- 3 tbsp tamari or soy sauce
- 2 tbsp sesame seeds
- Juice of 1 lime
- 1 tbsp maple syrup or brown sugar
- 1 tsp chilli oil
Preparation
Preheat oven to 200°C
Mix all meatball ingredients in a large bowl until well combined and firm enough to form balls, adding more flour or liquid if needed
Form the mixture into small balls and place them on a lined baking tray, brush with oil, and bake for 40 minutes, flipping halfway through
Meanwhile, prepare the sauce by placing all sauce ingredients in a jar and shaking thoroughly, then set aside
Serve the meatballs with rice and pour the sauce on top
