Teriyaki Tofu Balls
Ingredients
- 1 pack of 16oz firm tofu, drained well
- 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 (start with 1 first??)
- a pinch of white pepper
- oil
- your favorite grain & blanched broccoli
Preparation
Mash tofu in a bowl, if it's too wet, use a paper towel to absorb moisture. Add in chopped veggies, starch, salt & white pepper to tofu & mix until well combined. Take about 1 tablespoon of the mixture & mold it into a small ball.
In a heated non-stick pan, drizzle a thin layer of oil covering the pan & pan-fry tofu balls until golden brown. Drain excess oil on a paper towel, set aside.
For the 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 (adjust sweetness/saltiness to your preference)
To make the teriyaki sauce, heat 1 teaspoon oil in a pan, sauté ginger & garlic until fragrant
Add in all liquid, syrup/sugar & cook until sauce starts to thicken (you can store this in a jar for later use too)
Turn off the heat, toss tofu balls with the sauce
Serve warm with blanched broccoli & rice for a delicious meal
