INGREDIENTS FOR TOFU BALLS
- 300 gms tofu, grated or mashed
- ½ carrot, finely chopped
- ½ onion, finely chopped
- 1 tbsp cabbage, finely chopped
- 3–4 mushrooms, chopped
- ¼ red bell pepper, chopped
- ¼ green bell pepper, chopped
- 1–2 green chillies, chopped
- Vegetable stock powder (optional)
- Spring onions, chopped
- 5–6 tsp tapioca starch, potato starch or cornflour
- 1–2 tsp black pepper
- Salt to taste
- 1–2 tsp soy sauce
- Oil for deep frying
INSTRUCTIONS
- Mix all the ingredients together thoroughly.
- Take about 1–1½ tsp of the mixture and press firmly to shape into small balls.
- If the mixture is too wet, add a little more starch or flour.
- Shape all the tofu balls and keep them aside.
- Heat oil in a pan.
- Deep fry the tofu balls until golden brown on all sides (about 10 minutes).
- Remove the tofu balls, drain well and keep aside.
INGREDIENTS FOR TERIYAKI SAUCE
- ½ cup soy sauce
- ½ cup mirin
- ½ cup sake (optional)
- Sugar
- Honey
- Garlic
- Ginger
- Chilli flakes
- 1 fresh chilli
- ½ tsp miso paste
- Cornflour
- Oil
INSTRUCTIONS
- Heat oil in a pan.
- Add the ginger, garlic, green chilli and chilli flakes.
- Pour in the mirin, sake and soy sauce.
- Simmer for 1–2 minutes.
- Add the miso paste and sugar.
- Add honey.
- Adjust the seasoning to taste.
- Your easy Teriyaki Sauce is ready.
LET’S PUT IT ALL TOGETHER
- Add the fried tofu balls to the pan with the teriyaki sauce and gently toss until evenly coated.
- Alternatively, pour the teriyaki sauce over the tofu balls before serving.
- Garnish with sesame seeds and chopped spring onions.
- Serve hot with blanched broccoli and steamed Japanese rice.
SPICE LEVEL: 🌶
