Vegetable-Filled Teriyaki Tofu Balls
Ingredients
- 1 pack of 16oz firm tofu
- 1/4 cup chopped celery
- 1/4 cup chopped broccoli stem/jicama/water chestnut
- 1 small carrot, chopped
- 2.5 tablespoons starch
- 1-2 teaspoons salt
- a pinch of white pepper
- oil
- your favorite grain & blanched broccoli
Teriyaki sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1.5 tablespoons organic brown sugar/maple syrup
- 1/4 cup hot water
Preparation
Mash tofu in a bowl; if it is too wet, use a paper towel to absorb moisture.
Add chopped veggies, starch, salt and white pepper to tofu and mix until well combined.
Take about 1 tablespoon of the mixture and mold it into a small ball.
In a heated non-stick pan, drizzle a thin layer of oil covering the pan and pan-fry tofu balls until golden brown.
Drain excess oil on a paper towel and set aside.
To make the teriyaki sauce, heat 1 teaspoon oil in a pan and sauté ginger and garlic until fragrant.
Add in all liquid ingredients and syrup or sugar and cook until sauce starts to thicken.
Turn off the heat and toss tofu balls with the sauce.
Serve warm with blanched broccoli and rice for a delicious meal.
