Silken Tofu Balls with Peanut Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g silken tofu
- 30 g iner root
- 10 g turmeric root
- 0.5 teaspoon ½ turmeric powder
- 0.5 teaspoon ½ cardamom
- 0.5 teaspoon ½ sea salt, as required
- 1 teaspoon sambal oelek
- 2 tablespoon soy sauce
- 20 g hemp flour
- 20 g chickpea flour
- 30 g breadcrumbs
- 500 ml rapeseed oil for deep-frying
For the sauce:
- 125 g peanuts, salted and roasted
- 1 orange (s)
- 1 lemon (s)
- 40 g iner root
- 1 stalk lemongrass
- 1 teaspoon sambal oelek
- 1 tablespoon tomato paste
- 3 tablespoon peanut butter
- 1 teaspoon sea salt, as required
Print Recipe
Pin Recipe Instructions
- Squeeze the silken tofu in a bowl. Grate the ginger and turmeric roots and add. Add all the spices and mix well. Let everything steep for about 30 minutes.
- In the meantime, prepare the peanut sauce. To do this, squeeze lemon and orange. Finely chop the lemongrass. Put peanuts in a saucepan with lemon and orange juice. Add lemongrass and sambal oelek. Let the sauce simmer gently and add water if necessary. Add tomato paste and spices. Puree everything and finally bind with the peanut butter. Season to taste with salt.
- Roll out the silken tofu into balls. Heat the oil in a saucepan for deep frying. Fry the balls for about 4 minutes.
- Arrange and serve.
- As a side dish, rice, potatoes or, as with us, ravioli can be served with a salad in different variations.
- You can find the recipe here in my blog:
- https://www.vegan-cooking-with-thalija.de/archive/968
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