Gourmet Tofu, Soy and Maple Meatballs
Extra firm tofu
Lunches and dinners
For the meatballs:
1 package of Soykei extra-firm tofu, 350 g
1 cup carrots, grated
½ cup shallots, finely diced
½ cup plain breadcrumbs
1 garlic clove, finely chopped
1 tbsp fresh ginger
1 tbsp rice vinegar
1 tbsp soy sauce
½ tsp salt
For the sauce:
1 cup water
¼ cup tamari
¼ cup maple syrup
2 tbsp hoisin sauce
2 tbsp tomato paste
2 tbsp cornstarch
Preheat the oven to 375 °F.
Heat oil in a skillet over medium-low heat. Add shallots and carrots and cook until soft, about 3 minutes.
Add the ginger, garlic and vinegar and reduce until the liquid has evaporated. Set aside in a bowl.
In the same bowl, crumble in the tofu and add the remaining meatball ingredients.
Mix well and let stand a few minutes
Using your hands, form small, compact balls. The meatballs should be no bigger than a toonie.
Place on a baking sheet and bake for 25 to 30 minutes, turning once halfway.
While the meatballs cook, prepare the sauce:
Add the water to a small pot and gradually whisk in the cornstarch.
Add the remaining ingredients and stir. Cook over medium heat, stirring constantly until thickened, about 5 minutes.
Coat the cooked meatballs with the sauce
Serve over rice and garnish with green onions and cilantro
Adjust the seasoning, as needed.