Vegan teriyaki tofu balls
Ingredients
- 400 g firm tofu (drained well)
- 3 tablespoons broccoli stems (finely chopped )
- 5 g basil leaves
- 3 tablespoons carrot (finely chopped )
- 2 tablespoons toasted cashew (chopped)
- 4 tablespoons corn starch/tapioca starch
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups broccoli florets (blanched)
- Sunflower seeds oil (for cooking)
Teriyaki sauce
- 1 teaspoon ginger (chopped)
- 3 tablespoons soy sauce (gluten-free possible, tamari)
- 2 tablespoons syrup
- ⅔ cup of water with 1 tablespoon corn starch/tapioca starch
- sesame seeds (for decoration)
Instructions
- Drain tofu, chop the carrot, broccoli stems, cashew and basil into small cubes, then mix them, add tapioca starch, salt, and pepper
- Form tofu balls with your hands, for me with 400g tofu. I made 13 balls.
- In a no-stick pan, add 4-5 tablespoons oil, fry each side of tofu balls until they turn golden brown, and put outside for later use. In total, this step will take 10-15 minutes.
- In a no-stick pan, add 1 tablespoon of oil, then prepared teriyaki sauce, then add tofu balls and blanched broccoli.
- Serve with rice.
Notes
Tips:
- When you blanch broccoli, add some salt and oil to keep the green color.