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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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another from Wai Lana, I just had to try this because it's kind of unusual, but again very tasty! Whether you are vegetarian or not, I think you'll be able to appreciate this dish! Ingredients:
tofu balls |
1/2 tbsp. olive oil |
1/3 cup green beans, finely diced |
1/3 cup celery, minced |
1/2 cup zucchini, cut into 1/4-inch cubes |
1/3 cup water chestnuts, finely diced |
1 1/2 packed cups firm tofu, well drained |
1 tbsp. peanut butter |
1 tbsp. soy sauce |
1 tbsp. fresh parsley, minced |
1 tbsp. whole wheat or unbleached white flour |
fruit sauce |
1/2 cup fresh apple juice, or unsweetened bottled |
1/4 cup fresh orange juice |
1 tbsp. fresh lemon juice |
3/4 tbsp. fresh ginger juice |
1 tbsp. raw sugar |
1 tbsp. bragg liquid aminos |
1 tbsp. cornstarch mixed with 1 tbsp. water |
Directions:
1. 1. 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.
2. 2. 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.
3. 3. 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.
4. Serves 4
5. *To make fresh ginger juice, simply grate some fresh ginger, then manually squeeze the pulp.
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