Tofu balls with spicy asian stir-fry

Step by Step

Step 1

Press the block of tofu firmly between plenty of sheets of kitchen paper to remove as much moisture as possible. Lightly toast the cashews in a dry frying pan and tip into a food processor. Blend briefly to break up. Add the breadcrumbs, tofu and a quarter of the salad onions, and blend until the ingredients are finely ground and starting to clump together. Shape into about 12 small, firm balls.

Step 2

Combine the chilli paste in a small bowl with the bouillon powder, sugar and 3 tbsp water. Heat 1 tsp of the oil in the frying pan and fry the tofu balls, shaking the pan frequently for about 5 minutes until lightly browned. Tip out onto a plate.

Step 3

Heat the remaining oil in the pan and stir-fry the mixed vegetables for 5 minutes. Add the remaining salad onions and beansprouts and stir-fry for 2 minutes until piping hot. Stir in the chilli mixture and tofu balls, and mix well before serving.

Ingredient

Fresh breadcrumbs

25 grams 0.06 lbs
Wok oil

2 tsp 2 tsp
Beansprouts

100 grams 0.22 lbs
Salad onion

1 bunch 1 bunch
Cooks’ ingredients gochujang chilli paste

2 tsp 2 tsp
Cashew nuts

40 grams 0.09 lbs
Light muscovado sugar

2 tsp 2 tsp
Vegan vegetable bouillon powder

1 tsp 1 tsp
Pack frozen cooks’ ingredients asian mixed vegetables

400 grams 0.88 lbs
Cauldron organic tofu

0.5 0.5

Tofu balls with spicy asian stir-fry

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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