Friday, January 18, 2008

Sweet & Sour 'Neat'balls

from the cookbook ' The Everyday Vegan' - obtained here

Sweet & Sour Sauce:

2 1/2 tbsp arrowroot
1 1/2 cups water
1/2 cup sugar or brown sugar
1/2 cup ketchup
1/2 cup rice vinegar
2 tbsp tamari
1 tsp fresh grated ginger


neatballs:
2 cups extra-firm tofu, finely minced
1 cup good quality breadcrumbs
1/2 cup red onion, minced
1/2 cup celery, minced
1/4 cup carrots, minced
1/4 cup fresh cilantro or parsley, finely chopped
3 tbsp hoisin sauce
2 1/2 tbsp miso (brown rice is best)
2 tbsp whole wheat flour
2 tsp toasted sesame oil
1/8 tsp fresh ground pepper
1 whole bulb roasted garlic


for the sauce:
completely dissolve arrowroot in water, stirring well until very smooth. in a suacepan, 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 neatballs:
preheat oven to 400. in a large bowl, combine all ingredients and mix well, pressing mixture slightly. the mixture should hold together 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 hoisin or miso (not too much or it will be too 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 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 balls lightly with oil before baking. bake for 19-22 minutes until lightly browned.

when serving, do not mix the tofy balls into the sweet & sour sauce, as they can easily crumble. rather, serve them over rice, veggies, or on their own, then coat generously with the sauce.

makes 4-5 servings.

nutritional information:

serving size 4-5 tofu balls w/ 1/2 cup sauce:
Calories 331
total fat 8.9 g. (sat fat 1.6 g)
cholesterol 0
carbohydrate: 49.3 g
Fiber 3.6 g
protein 13.1 g

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