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From Louise Hagler's Tofu Cookery
SERVES 6 , 36 balls
1 1/2 lbs extra-firm silken tofu
1 1/2 tablespoons peanut butter
1/4 cup parsley
8 green onions
8 ounces water chestnuts, chopped
1/4 cup canned mushroom slices or 1/2 cup fresh mushrooms
1 cup green peppers
Sauce
1 1/2 cups unsweetened pineapple juice
1/2 cup brown sugar
2 tablespoons brown sugar
1/2 cup apple cider vinegar
1/4 teaspoon garlic powder
2 tablespoons cornstarch
1/4 cup Braggs liquid aminos or soy sauce
1. Balls:.
2. Yes the recipe does say brown sugar twice. Yes unless you want to convert from grams use both.
3. cut onions and green peppers into 1/4 inch pieces.
4. Mash tofu in bowl.
5. Then mix in the rest of the ingredients. Form into 2 inch balls. Roll in flour and fry in 1/2 inch oil browning
on all sides. Do NOT let oil smoke. Drain on paper towels. Serve hot.
6. Sauce:.
7. Combine sauce in saucepan over med heat.
8. Whisk out the lumps and heat, stir constantly until thickens.
9. Pour over balls when serving. Make sure they are well coated.
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