John Myers
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Spicy, Vegan Tofu Balls in Sweet and Sour Sauce
The perfect spicy, vegan tofu balls in sweet and sour sauce recipe with a picture and simple step-by-step instructions.
For the tofu balls:
- 8 Shiitake mushrooms, dried
- Shiitake mushroom flour, (see preparation)
- 130 g Tofu (bean curd)
- 2 tbsp Celery leaves, fresh or frozen
- 3 g Vegetable broth, Kraft bouillon
- 2 Pinches Pepper, black, freshly ground
- 2 Pinches Macis, finely grated
- 2 tbsp Tapioca flour
- 2 tbsp Sago flour
- 1 tsp Baking powder
Also:
- 4 tbsp Sunflower oil
For the sauce:
- 1 tsp Corn starch or tapioca flour
- 2 tbsp Rice Wine, (Arak Masak)
- 80 g Orange juice
- 1 tsp Sugar, whiter
- 3 tbsp Spring roll sauce, Thailand
- 1 tbsp Soy sauce, light
- 2 tbsp Tamarind syrup
- 2 tbsp Lime juice
- 2 g Vegetable broth, Kraft bouillon
To taste:
- Salt and pepper, black from the mill
- Honey, lighter
For the Cap Cay:
- 40 g Silesian cucumber snacks
- 4 medium-sized Cloves of garlic, fresh
- 1 small Carrot
- 1 small Spring onion
- 8 Runner beans, green, fresh or frozen
- 12 Sugar snap peas, green
- 2 Hot peppers, red, long, mild
- 2 small Chillies, greens
- 0,5 medium-sized Pineapple, peeled
- 10 g Ginger, fresh or frozen
- 2 tbsp Peanut oil
To garnish:
- Flowers and leaves
01. Die Shiitakepilze:
- 3 Pour 100 g of very hot water over the shiitake mushrooms and leave to soak for 30 minutes. Gently squeeze the mushrooms and prepare the squeezed out water. Cut the hats of the mushrooms into small cubes and discard the stalks.
Shiitake flour:
- You have to make the shiitake flour yourself from dried mushrooms: cut the dry mushroom hats into small pieces, discard the tough, hard stems. Grind the mushroom pieces together with the sago flour in a Moulinex to coarse flour and use this.
The celery leaves:
- Wash the fresh celery leaves, remove the stalks, finely chop the leaves and keep them ready. Let the frozen food thaw.
The tofu:
- Rinse the tofu, pat dry, pass through a sieve and discard any remaining ingredients. Mix all ingredients for the balls together with 2 tablespoons of sunflower oil in a bowl until homogeneous. If the mixture into balls is too dry, add tablespoons of mushroom broth and mix in. Cover and put the tofu mixture in the refrigerator for an hour to ripen.
The sauce:
- Mix the cornstarch with the rice wine to a smooth sauce. Mix in all the other ingredients for the sauce in their order and season to taste.
The vegetable:
- Cut the Silesian cucumber pieces into strips and cut them into pieces approx. 3 cm long. Cap the garlic cloves at both ends, peel and cut into small pieces. Wash the carrot, cap at both ends and peel. Use a julienne slicer to slice the carrot across the silk threads. Wash the spring onions, remove dead leaves and roots. Cut diagonally into rings approx. 8 mm wide. Keep the white and green parts ready separately.
- Wash the fresh, green beans, cap at both ends and remove any threads that may be present. Put in boiling water and blanch for 4 minutes. Then cut diagonally into pieces approx. 8 mm wide. Thaw frozen goods and cut to length as well. Wash the snow peas, cut them off at both ends, pulling off the threads on both sides. Halve the larger pods crosswise, leave the smaller ones.
- Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 8 mm wide and leave the grains as they are. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems. Cut the pineapple into pieces approx. 1 cm in size.
- Wash the fresh ginger, peel it and cut it crosswise into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw.
Shape tofu balls:
- Rub the palms and fingers with the remaining sunflower oil and form a slightly heaped tablespoon of tofu mixture into a walnut-sized ball. Place the balls on an oiled plate. Use up all of the tofu mixture.
Cooking tofu balls:
- Fill a 2 L saucepan with 1.5 liters of water, add 2 teaspoons of salt and heat. Add the tofu balls in portions (6 – 8 pieces) and simmer in simmering water for 10 minutes.
Stir-frying:
- Heat a wok, add the peanut oil and let it get hot. Add all ingredients for the sauce, except for the green spring onions, and stir-fry for approx. 4 minutes. Deglaze with the sauce, reduce the heat, add the tofu balls and green spring onions and simmer together for 3 minutes with the lid on.
Garnish and serve:
- Distribute on the serving plates, garnish and serve warm.
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