The recipe called for chicken, so I tried firm tofu and modified the dish.
日本の豆腐「ミートボール」
/nihon no tōfu "mītobōru"/
1 package of firm organic tofu
1 minced garlic clove
1 tsp (5 ml) grated ginger
1 Tbs. (15 ml) of soy sauce (not gluten free) (liquid aminos-gluten free)
2 Tbs. (30 ml) each: olive oil and maple syrup
i /ē/
ichi 一 . Drain the tofu liquid. Place the tofu on a plate and place something heavy on it. Let sit 15 minutes to remove any water.
ichi 一 . Drain the tofu liquid. Place the tofu on a plate and place something heavy on it. Let sit 15 minutes to remove any water.
ni 二 . Whisk the remaining ingredients in a bowl.
san 三. Cube the tofu into bite sizes.
shi 四 . Add the tofu to the ingredients. Coat the tofu.
gō 五 . The tofu can be grilled, roast, or pan-fry for a few minutes.
rōkū 六. Place a tooth pick into each cube.
shichi 七. Serve with a dish of sauce, example
- Hoisin 海鮮醤 /kaisen hishio/
- wasabi わさび
- peanut-ginger ピーナッツジンジャー /pīnattsujinjā/
- sweet Thai chili 甘いタイの唐辛子 /amai tai no tōgarashi/
Optional: ground chicken
1. Mix the chicken with the all the ingredients.
2. Roll mixture into golf-ball-sized meatballs.
3. Grill, toast, boil, or pan-fry until cooked throughly.
1. Mix the chicken with the all the ingredients.
2. Roll mixture into golf-ball-sized meatballs.
3. Grill, toast, boil, or pan-fry until cooked throughly.
おいしいね
/oishī ne/
Tasty!
