Tofu Peanut Balls with Sweet N Sour Sauce Recipe
Ingredients
| Tofu-Peanut Balls | ||
| Soybean | 15 Ounce | |
| 1 tablespoon plus 1 1/2 teaspoons peanut or vegetable oil, divided | ||
| 1/4 cup each minced onion and red or green bell pepper | ||
| Pineapple juice | 2/3 Cup (16 tbs) (Sauce) | |
| Teriyaki sauce | 1 Tablespoon (Sauce) | |
| 1 teaspoon each cornstarch and rice vinegar | ||
| Garlic | 1 Clove (5gm), minced (Sauce) | |
| 1/4 cup chunky-style peanut butter | ||
| Teriyaki sauce | 1/4 Cup (16 tbs), divided (Sauce) | |
| Sesame seed | 1 Tablespoon (Sauce) | |
| Dash each pepper and ground ginger | ||
| All purpose flour | 3 Tablespoon (Sauce) | |
| Firmly packed brown sugar | 1/2 Teaspoon (Sauce) | |
Directions
Tofu-Peanut Balls:
In a medium bowl mash tofu; set aside.
In 10-inch nonstick skillet heat 1/2 teaspoon oil; add onion, bell pepper, and garlic and saute until onion is golden.
Add onion mixture to tofu and stir to combine.
Stir in peanut butter, 1 tablespoon teriyaki sauce, and the sesame seed, pepper, and ginger, mixing thoroughly; shape into 16 equal balls.
On sheet of wax paper or a paper plate coat tofu balls with flour.
In same skillet heat remaining 1 tablespoon plus 1 teaspoon oil; add balls, 1 at a time, and saute over medium heat until browned on all sides; pour remaining 3 tablespoons teriyaki sauce into skillet and gently stir balls until glazed.
Remove balls to serving plate and keep warm.
Sauce:
In small saucepan combine all ingredients for sauce and stir to dissolve cornstarch; bring sauce to a boil.
Reduce heat and cook, stirring constantly, until mixture thickens.
In a medium bowl mash tofu; set aside.
In 10-inch nonstick skillet heat 1/2 teaspoon oil; add onion, bell pepper, and garlic and saute until onion is golden.
Add onion mixture to tofu and stir to combine.
Stir in peanut butter, 1 tablespoon teriyaki sauce, and the sesame seed, pepper, and ginger, mixing thoroughly; shape into 16 equal balls.
On sheet of wax paper or a paper plate coat tofu balls with flour.
In same skillet heat remaining 1 tablespoon plus 1 teaspoon oil; add balls, 1 at a time, and saute over medium heat until browned on all sides; pour remaining 3 tablespoons teriyaki sauce into skillet and gently stir balls until glazed.
Remove balls to serving plate and keep warm.
Sauce:
In small saucepan combine all ingredients for sauce and stir to dissolve cornstarch; bring sauce to a boil.
Reduce heat and cook, stirring constantly, until mixture thickens.
Chef
