SWEET AND SOUR TOFU BALLS | Frey and Maria
VloĆŸit
- Äas pĆidĂĄn 8. 10. 2021
- Hey guys, thank you for taking the time to watch our video! đ
Who's ready for some plant-based #SweetandSourTofuBalls?â đââïžđââïžđ This is perfect with a generous serving of steamed rice đ and more than worth the effort, too. The whole family will surely love this! đ
SWEET AND SOUR TOFU BALLS âš
300 g firm tofu, crumbled
1/4 cup carrots, finely chopped
1 tbsp. parsley, chopped
1/4 cup cornstarch
1 tbsp. onion powder
1 tbsp. nutritional yeast
1 tbsp. garlic powder
1/2 onion, cut into 3/4 inch chunks
1/2 red bell pepper, cut into 3/4 inch chunks
1/2 yellow or green bell pepper, cut into 3/4 inch chunks
1/2 cup pineapple chunks (optional)
Sauce Ingredients:
1 tbsp. soy sauce
1 tbsp. lemon juice
1 tbsp. vegan Worcestershire sauce
1 tsp apple cider vinegar
1/4 cup pineapple juice (optional)
1/4 cup maple syrup
1 tbsp. crushed garlic
1 tsp crushed ginger
2 tbsp. ketchup
Cornstarch slurry ingredients:
2 tsp cornstarch
1/3 cup water
For the garnish (optional):
chopped spring onions
sesame seeds
Method
Make the Tofu Balls:
Using a clean towel, pat dry your firm tofu to remove the excess water. Use your hands to crumble the tofu into a bowl and season it with salt and pepper to taste. Add the garlic powder, onion powder, nutritional yeast, parsley, carrots and cornstarch. Mix them well. Scoop out 1.5 tbsp. of the tofu mixture and form them into balls (you'll be able to make 10-12 tofu balls). Line them in a baking sheet and bake in the oven for 18-20 minutes at 200 degrees Celsius.
Prepare the Sweet and Sour Sauce:
Combine the soy sauce, lemon juice, vegan Worcestershire sauce, apple cider vinegar, pineapple juice (optional), maple syrup, crushed garlic, crushed ginger and ketchup. Mix it well.
In a non-stick pan, sautĂ© the onion, red & yellow bell peppers and pineapple chunks (optional). Pour the sweet and sour sauce and cornstarch slurry to the pan (to make the cornstarch slurry just dissolve 2 tsp cornstarch in 1/3 cup of water). Cook it for 2-3 minutes then add the baked tofu balls and stir to combine, making sure that they're all covered up with with a sauce. Let it simmer for 1 minute before serving. Transfer in a bowl and garnish with chopped spring onions and sesame seeds. Serve and enjoy with steamed rice! đ
*Feel free to adjust the recipe measurements according to your preference. Cheers! đ
_________________________________________________________________________
LET'S BE FRIENDS!
ăFB Group: bit.ly/2OkK7XJ
ă Instagram: bit.ly/3qmA55N
ăFB Page: bit.ly/30m8dUJ
ăWebsite: www.freyandmaria.comâ (coming soon!)
Please 'Subscribe' and âlikeâ this video. We upload helpful and practical content every week. Hope you can support our little passion project. đ
You'll always find a home here,
Frey and Maria
#plantbased #vegan #sweetandsourtofuballsrecipe
I really enjoyed these. I didn't have any parsley, next time I will add that I think it would be good. I did not find the sauce too sweet I thought it was perfect and I don't like things too sweet. I loved how easy it is. I made the tofu balls in advance and just put the rest together very quickly for a fast meal.
Looks Fabulous! I LOVE when I have everything I need for a recipe so I will not be waiting any longer for this dish... this is DINNER! Can't wait! Thank you!!!
This looks wonderful! I can't wait to make these!!!
Looks so good...I have all of those ingredients in the house and will be making this for dinner tonight!
I love your recipes. Will definitely be making this :)
Such a fantastic idea!!!!!! Tfs đđŸ
Nom nom nom! You are an inspiration team! Keep it up!
Looks delicious đ
Looks awesome!
Super sarap Favorite ko to
Thanks for the recipe! Tofu balls tasted great! The sauce is a bit sweet for me so I just doubled the soy sauce and worcestershire sauce.
â€ïžâ€ïžâ€ïžâ€ïžâ€ïžâ€ïžâ€ïžâ€ïž
I'd mix all the dry ingredients together before mixing into the tofu.
Looks so delicious!
I made this tonight and couldnât get the tofu balls to hold together so I cooked them as crumbles. Taste is good but not sure what happened and the tofu was previously frozen then thawed and pressed.
Is this recipe inbprint somewhere?