The recipe was adapted from Tofu Balls in the Post Punk Kitchen forum.
Here’s what we used for the balls:
- 500 g regular firm tofu
- ½ dl ground fried onion (or one fried onion)
- 2 cloves gralic, pressed
- 3 tablespoons soy sauce
- ¾ dl roasted peanuts, finely ground
- 1 dl potato flakes (powder for mashed potatoes)
- dried basil, freshly ground black pepper, and smoke salt to taste
Basically, I just mixed all the ingredients. I mashed tofu with my hands until it was as crumbled as it gets, I love squeezing tofu through my fingers. Then I just mixed everything together until the dough was smooth, let it cool down in the fridge for a few minutes, and formed it into little balls. This amount made about 16 small tofu balls, I think the balls were about 3-4 cm in diameter. They should not be too big, to make sure that they keep together well. Then we just rolled them in wheat flour and fried in hot canola oil until a little brown all over.
Here’s what the balls looked like before frying:
We served them with spaghetti and easy tomato sauce, which was basically just garlic and basil cooked for 15 minutes or so in a can of tomatoes, some salt, olive oil, teaspoon of sugar, and black pepper, and then mixed with a hand held mixer. The texture of these tofu balls was very smooth, and the taste is subtle but pleasing. If they don’t seem to keep together, a tablespoon or so of wheat flour could be added in the dough before frying, but with the potato flakes I don’t think this will be necessary.
