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FHAncientAug17 87

Tofu Balls with a Herbed Bulgur Salad

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Ingredients
  

  • Tofu Balls
  • 1 x 400g tin chickpeas drained
  • 2 tsp sesame oil
  • 200 g firm tofu grated
  • 2 tsp soy sauce
  • ¼ cup spelt flour
  • a thumb fresh ginger finely grated
  • 1 clove garlic mashed
  • 1 spring onion finely chopped
  • ½ cup broccoli florets finely chopped (reserve the broccoli stems for another meal)
  • ½ cup sweet corn kernels roughly chopped
  • coconut oil for frying
  • Dressing
  • 60 ml Mirin
  • 60 ml soy sauce reduced sodium
  • 2 tbsp rice vinegar
  • 2 tbsp light brown sugar
  • 1 thumb fresh ginger finely grated
  • 1 spring onion finely chopped
  • 1 tbsp sesame seeds
  • Bulgur Salad
  • 1 cup uncooked bulgur
  • Handful of fresh parsley roughly chopped
  • Handful of fresh coriander roughly chopped
  • 1 medium cucumber deseeded and cut into small cubes
  • 1 tbsp sesame seeds
  • 1 sheet seaweed nori thinly sliced

Instructions
 

  • Make the dressing by placing all the ingredients in a medium bowl, stir to combine and set aside
  • Prepare the bulgur as per the packet instructions and set aside to cool at room temperature
  • To make the tofu balls, place the chickpeas in a food processor with the sesame oil and process until smooth
  • Place the chickpeas in a large bowl, add the tofu, soy sauce, flour, ginger, garlic, spring onion, broccoli and sweet corn and stir well to combine
  • Roll tablespoons of the mixture into balls and place in the fridge for 15 minutes
  • Heat some coconut oil in a large heavy-based frying pan over medium heat and fry the tofu balls, for about 6 minutes until lightly golden brown and cooked through
  • Mix the herbs, cucumber and sesame seeds into the bulgur and spoon on a large serving dish
  • Place the tofu balls on top and drizzle with the dressing
  • Sprinkle with the sliced nori and serve
  • Makes about 20 tofu balls