Tofu Balls
Authors: Squishy Lumpkin of and some adjustments made by Froggy — mainly, the chickpea flour.
  • 1 lb. extra firm tofu
  • 1 small finely chopped onion
  • 3 tablespoons soy sauce
  • 6 tablespoons peanut butter
  • 1/2 c. bread crumbs
  • fresh basil or oregano
  • 1/2 cup chickpea flour
  • flour for rolling balls in (Wheat or Chickpea)
  • Oil to pan-fry in (Peanut oil is fabuloso. Canola oil is awesome)

Combine all ingredients except for the extra flour and oil into a bowl and mix well, being especially sure that the chickpea flour gets mixed in and that there are no dry chunks.
Refrigerate mixture for 30 minutes to an hour to allow to congeal nicely.
Roll mixture into 1-1/2 inch balls. Heat some oil in a pan but don't allow the oil to smoke. Sautee the balls in the oil until attractively golden brown.

You can serve these with a sauce like my orange glaze sauce for tofu balls. This recipe for my orange glaze is far from perfected in terms of how thick I want it, etc.

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