Tofu balls with sesame seeds in teriyaki sauce

Votes: 1

How to Make - Sesame Tofu Balls in Teriyaki Sauce

Time: 40 min.
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 65, total fat 5 G., saturated fats 1 G., proteins 3 G., carbohydrates 3 G., fiber 1 G., cholesterol 0 mg, sodium 88 mg, sugar 1 G.

This party appetizer is bursting with vibrant Asian flavor and will appeal to vegetarians and meat-eaters alike. Balls of shredded tofu, almonds, seeds, and spices are rolled in sesame seeds and baked until set. Serve in a pool of teriyaki sauce, with skewers or toothpicks nearby.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Tofu balls with sesame seeds

200 g of firm tofu, diced
60 g almonds
30 g pumpkin seeds
2 tablespoons ground flaxseed
1 tbsp. lightly salted soy sauce
1 tbsp dark sesame oil
2 cloves garlic, chopped
2.5 cm peeled ginger root, finely chopped
4 sun-dried tomatoes

Sesame topping

55 g sesame seeds

Teriyaki sauce

2 tablespoons finely grated fresh ginger root
1 tbsp dark sesame oil
2 cloves garlic, crushed
3 tablespoons lightly salted soy sauce
1 tbsp mirin
1 tbsp light brown sugar
1 tsp. rice vinegar
1 teaspoon cornstarch mixed with 1 tablespoon water

Innings

2 tbsp. l. chopped cilantro
1 green onion, thinly sliced
Special equipment: 24 skewers

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tofu, sesame, almond

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Tofu balls:

Place the tofu, almonds, pumpkin seeds, flaxseeds, soy sauce, sesame oil, garlic, ginger, and sun-dried tomatoes in a food processor. Process until smooth but still has some texture, 8-9 pulses. Be careful not to overprocess.

Using clean hands, form the mixture into 1-tsp balls. On a small plate, roll each ball in sesame seeds to coat completely, then place on a baking sheet. Bake for 15-20 minutes until golden brown.
Teriyaki sauce:

Place the grated ginger, sesame oil, and garlic in a small saucepan and simmer over low heat for about 1 minute. Then add the soy sauce, mirin, brown sugar, and rice vinegar. Once the sugar has dissolved, pour in the cornstarch slurry and continue stirring over low heat for a couple of minutes, until the mixture thickens and becomes glossy.
When the tofu balls are done, remove them from the oven. Pour the sauce onto a serving platter. Arrange the balls on top of the teriyaki sauce. Sprinkle with cilantro and green onions. Serve with skewers.