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Tofu-Nut Balls with Spicy Peanut Sauce
Ecological Cooking: Recipes to Save the Planet, Stepaniak & Hecker---made gluten-free by Susan
Tasty balls to have with your spaghetti or by themselves. Spicy Peanut Sauce is the topping Susan brought to our potluck, but your imagination is the limit.
Tofu-nut balls:
450 g1 lb. firm tofu, frozen, thawed and squeezed dry (freezing makes it easier to get most of the liquid out)
1 medium onion, chopped
120 ml1/2 c. walnuts or pecans, chopped fine
44 ml3 T. nama shoyu or other soy sauce
44 ml3 T. minced parsley
15 ml1 T. prepared mustard
1 ml1/4 tsp. black pepper
120 ml1/2 c. garbanzo bean flour
Spicy peanut sauce:
240 ml1 c. chopped onion
2 cloves garlic, minced
15 ml1 T. sesame, peanut, or canola oil
120 ml1/2 c. natural peanut butter (without added sugar)
30 ml2 T. mellow or sweet white miso
15 ml1 T. toasted sesame oil
59 ml4 T. nama shoyu or other soy sauce
30 ml2 T. ground cumin
30 ml2 T. ground ginger
1 ml1/4 tsp. cayenne pepper or to taste
10 ml2 tsp. paprika
44 ml3 T. sorghum syrup or brown rice syrup
350 ml1 & 1/2 c. vegetable stock or water
Tofu-nut balls:
In a large bowl, combine all ingredients and mix well; add additional flour if needed for mixture to hold together.
Form into 1 & 1/2 inch balls or other size as desired.
Bake at 400 degrees about 20 minutes; turn balls over and bake 5 minutes more. They should be toasty brown but not dry.
Spicy peanut sauce:
In a small skillet, saute onions and garlic in the oil until tender.
Place in blender along with remaining ingredients and blend until smooth.
Pour mixture into a saucepan and simmer on low heat until hot.
Serve over grains, vegetables, tempeh, burgers or pasta.