Vegan Japanese Cuisine: Deep-fried Tofu Balls

Meat balls, or any balls for that matter, don’t have to be made with meat, eggs or dairy products to be attractive and tasty.
It is quite a simple task to create them when you have tofu around!

Here is an easy and healthy recipe:
Deep-fried Tofu Balls:

INGREDIENTS: For 4 people or 16 balls

-Tofu: 350g of well pressed kinu/silk tofu
-Hijiki/sweet seaweed: 1 tablespoon (water-softened)
-Burdock root: 20 cm long piece (finely chopped)
-Carrot: 2~3 cm long piece (finely chopped)
-Soy sauce: 1 tablespoon
-Sugar: 1 tablespoon
-Flour: 1 tablespoon
-White sesame seeds: 1 tablespoon
-Leeks: 1 tablespoon (finely chopped)
-Ground black pepper: a little
-Fresh ginger: 1 teaspoon (grated)

No need for salt as it is contained in the soy sauce.
You may add a little miso paste and p0nzu for further seasoning.


-Pour a litle oil in small frypan and throw in the choopped burdock root and carrot, the hijiki/sweet seaweed, soy sauce, sugar, grated ginger and fry until most of the misture has disappeared. let cool down.

-In a bowl throw in the tofu (well pressed to get rid of excess humidity) and break it into fine lumps. Add the fried vegetables, flour, sesame seeds, chopped leeks and mix well.

-Shape balls and deep-fry until they have become a nice brown colour.

-Serve with short pieces of thin leeks topping.

Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, Vegansarus

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