Sweet-and-Sour Tofu Balls
2 min readServe these delectable little tofu balls over rice for supper, or alone as appetizers.
MAKES 4 MAIN DISH OR 6 TO 8 APPETIZER SERVINGS
3 tablespoons cornstarch, or more, if necessary
16 ounces extra-firm tofu, drained
4 to 6 scallions, white and green parts, chopped
1⁄4 cup finely chopped fresh cilantro
2 tablespoons peanut butter
1 tablespoon Asian sesame paste or sesame tahini
1 to 2 teaspoons Chinese chili paste, or to taste (optional)
1⁄2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
2 tablespoons peanut oil
Sweet-and-Sour Sauce, below
In a small bowl, place the cornstarch and set aside. In a medium bowl, mash the tofu well with a fork (or use your fingers) and add the scallions, cilantro, peanut butter, sesame paste, chili paste (if using), salt, and pepper. Mix until thoroughly combined. (If desired, cover and chill in refrigerator about 30 minutes for easier handling.) Form into lightly packed 2-inch balls (about 24). (At this point, tofu balls can be refrigerated, covered, up to 24 hours before proceeding with the recipe.) Roll in the cornstarch, shaking off excess.
In a large skillet, heat the oil over medium heat. Add the tofu balls and cook until browned on all sides, turning often yet gently (they are fragile), 5 to 7 minutes. Remove skillet from heat and add the sweet-and-sour sauce. Return the skillet to the heat and cook over low heat, gently turning the tofu balls in the sauce, about 5 minutes, or until heated through. Serve warm.
{PER SERVING} Calories 361 • Protein 13g • Total Fat 20g • Sat Fat 3g • Cholesterol 0mg • Carbohydrate 38g • Dietary Fiber 4g • Sodium 501mg
SWEET-AND-SOUR SAUCE
This classic Chinese sauce can be used with countless tofu dishes and vegetables.
MAKES ABOUT 2 CUPS
1 cup water
1 medium green bell pepper (about 6 ounces), cored, seeded, and chopped
1⁄2 small carrot (about 2 ounces), chopped
1⁄4 cup ketchup
1⁄4 cup distilled white vinegar
1⁄4 cup sugar
2 tablespoons crushed canned pineapple
2 tablespoons cornstarch mixed with 2 tablespoons water
1⁄2 tablespoon toasted (dark) sesame oil
In a small saucepan, combine water, pepper, carrot, ketchup, vinegar, sugar, and pineapple; bring to a boil over medium heat, stirring occasionally. Add the cornstarch mixture and cook, stirring constantly, until thickened, about 2 minutes. Remove from heat and add the oil, stirring until thoroughly blended. Serve warm. Completely cooled sauce can be stored, covered, in the refrigerator for several days before reheating over low heat.
{PER SERVING} (about 1⁄4 cup, or 1/8 of recipe) Calories 58 • Protein 0g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 13g • Dietary Fiber 1g • Sodium 92mg
