Sweet and Sour Neat Balls

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* Exported from MasterCook *

 

Sweet and Sour " Neat " Balls

 

Recipe By :Dreena Burton

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Sweet and Sour Sauce: (see sidebar)

2 1/2 tablespoons arrowroot powder

1 1/2 cups water

1/2 cup unrefined or brown sugar

1/2 cup ketchup

1/2 cup rice vinegar

2 tablespoons tamari or soy sauce

1 teaspoon fresh ginger -- grated (or 1/4 tsp dried ginger)

couple dashes cayenne

Tofu Balls:

2 cups extra-firm or firm tofu -- (300 g package) finely minced

(food processor is easiest)

1 cup good quality breadcrumbs

1/2 cup red onions -- minced

1/2 cup celery -- minced

1/4 cup carrots -- minced

1/4 cup fresh coriander or parsley -- finely chopped

3 tablespoons hoisin sauce

2 1/2 tablespoons brown rice miso -- (or another mild miso)

2 tablespoons whole wheat flour

2 teaspoons toasted sesame oil

1/8 teaspoon fresh ground black pepper

1 whole bulb roasted garlic

 

Sidebars:

Time saver tip: You can use a bottled sweet and sour sauce as an option to

preparing this one. Also, rather than making the tofu balls, you could use

strips of fried tofu. But I must admit that these " neat " balls always get rave

reviews, so they are well worth the preparation!

 

This is wonderful served over " Baked Herbed Spaghetti Squash " (p. 146), as the

tofu balls are quite substantial and the squash is a light complement. Other

accompaniments might be the " Roasted Turnip Puree " (p. 155) or " Yam Puree " (p.

159). Or try serving them over couscous, quinoa, or wild or brown rice, with a

mixed green salad or lightly sauteed fresh vegetables.

 

FOR THE SAUCE:

 

Completely dissolve arrowroot in water, stirring well until very smooth. In a

saucepan, combine this with the other ingredients. Bring mixture to a boil,

stirring frequently, particularly once the sauce begins to thicken. Once it

reaches a boil, remove from heat and serve, or cover with a lid until ready to

serve. Season with sea salt and black pepper if desired.

 

FOR THE TOFU BALLS:

 

Preheat oven to 400F. In a large bowl, combine all ingredients and mix well,

pressing mixture slightly. The mixture should hold together fairly well when

pressed down. If it is still a little moist, add another teaspoon or two of

whole wheat flour, and if it needs to bind more, add a little extra miso or

hoisin (not too much or they will be salty). The more you work with and press

the mixture, the better it will bind to form the balls. Scoop mixture with your

hands and form into golf ball-sized balls (will yield roughly 19-20 balls).

Place on a baking sheet lightly oiled or lined with parchment paper. If you have

an olive oil spritzer, spritz the tofu balls lightly with oil before baking.

Bake for 19-22 minutes until lightly browned.

 

When serving, do not mix the tofu balls into the sweet and sour sauce, as they

can easily crumble. Rather, serve them over rice, veggies, or on their own (see

sidebar), then coat generously with the sauce. Makes 4-5 servings.

 

For 4 tofu balls (with 1/2 cup of sauce), per serving: Calories: 331; Total Fat:

8.9 g (Sat. Fat: 1.6 g); Cholesterol: 0 mg; Carbohydrate: 49.3 g; Fiber: 3.6 g;

Protein: 13.1 g.

 

 

Source:

" The Everyday Vegan "

Copyright:

" 2001 Dreena Burton "

 

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Per Serving (excluding unknown items): 106 Calories; 1g Fat (5.1% calories from

fat); 2g Protein; 26g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 569mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fat; 1 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0