Tofu coconut balls with pineapple sauce

Ingredients for 4 servings:

• 400g tofu
• 5 tbsp coconut flakes
• 2 tbsp soy sauce, dark
• 1 small onion(s)
• 2 tbsp parsley, fresh or frozen
• 2 cloves garlic
• 1 tsp honey
• 1 dashes lemon juice
• ½ tsp chili powder
• 1 ½ tsp paprika powder, hot or sweet
• 1 tsp, heaped salt
• 2 tbsp flour
• Oil for frying
• 1 can pineapple, well drained
• 1 tbsp honey
• 1 chili pepper(s)
• 1 tsp turmeric or curry powder
• 1 pinch(s) nutmeg
• 250 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

vegetarian

Wrap the tofu in a clean kitchen towel and press down with a heavy object, such as a roasting pan or a thick book. Let it press for 1 hour. Finely chop the onion and parsley. Finely chop the garlic and press it lightly with the back of a knife. Combine the ingredients in a bowl with the coconut flakes, soy sauce, honey, and spices and set aside. Rinse the pineapple thoroughly and cut into small pieces. Simmer the chili peppers gently with the remaining sauce ingredients for 30 minutes. Puree if desired. The sauce will keep in a sealed container for about a week. Mash the pressed tofu with a fork and add it to the bowl with the remaining ingredients. Add 2-3 tablespoons of flour and knead until smooth. Add flour as needed. Small balls should form easily. Heat the oil and deep-fry the balls until crispy. Drain briefly on kitchen paper. Serve with the pineapple sauce. Serve with rice. The quantities, including rice, are enough for 4 people. The balls are also great for a buffet or as an appetizer. They also taste great cold.