Tofu-Peanut Balls With Sweet And Sour Sauce Recipe
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Ingredients
Tofu-Peanut Balls:
15 ounces firm-style tofu (soybean curd)
1 tablespoon plus
1 1 1/2 teaspoons peanut or vegetable oil, divided
1/4 cup each minced onion and red or green bell pepper
1 garlic clove, minced
1/4 cup chunky-style peanut butter
1/4 cup teriyaki sauce, divided
1 tablespoon sesame seed
Dash each pepper and ground ginger
3 tablespoons all-purpose flour
Sauce:
2/3 cup pineapple juice (no sugar added)
1 tablespoon teriyaki sauce
1 teaspoon each cornstarch and rice vinegar
1/2 teaspoon firmly packed brown sugar
Directions
To Prepare 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.
To Prepare 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.
Serve as dipping sauce with 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.
To Prepare 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.
Serve as dipping sauce with tofu-peanut balls.
