This month Rachel of Cool Beans Cookery School shares her recipe for delicious plant based tofu balls
1 Tbsp olive oil / 1 pack firm tofu /Tempeh / 1 large clove garlic, crushed / 2 spring onions and 1 small leek (minced) / 1 carrot very finely grated / Pinch sea salt / 2 Tbsp tamari (or natural soy sauce) / 1 tsp Chinese vinegar / 2 tsp juice from freshly grated ginger / 2-3 Tbsp whole-wheat flour / Sunflower oil for deep frying (organic and cold pressed) / 2 Tbsp miso paste / 2 Tbsp tahini / ½ tsp soy sauce / ½ tsp lemon juice / Spring water
In a pan heat the olive oil and sauté the garlic then add the spring onions, leek and carrot. Pop on the lid and cook for 5 minutes until the vegetables are soft.
Pat the tofu/tempeh dry with a paper towel and mash with a fork in a bowl. Add the vegetables from the pan and the remaining ingredients and form into balls, wetting your hands now and again to stop the mixture from sticking.
In a heavy bottomed pan heat the sunflower oil, bring to correct temperature and deep fry the tofu balls.
Drain on a paper towel and serve with the sauce drizzled over the top.
Variation – You can add chopped basil, parsley, or chives to the mixture. Use barley, chickpeas or rice miso instead of a light miso for a different taste.
Tempeh is a traditional soy product. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Fermented products like this are very good for our gut health which of course contributes greatly to our overall health. Tempeh is high in calcium and potassium and of course protein – it also has almost zero fat.