Chinese Sweet and Sour Tofu Balls (with Sauce)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Balls:3/4 TBSP Lite Soy Sauce3/4 TBSP Natural Peanut Butter12 oz box of Mori Nu Silken tofu extra firm1/2 cup whole wheat flour1/2 cup green pepper chopped into 1/4 inche pieces1/4 cup chopped fresh mushrooms1/4 cup slivered water chestnuts (or use 1/4 cup celery)4 green onions thinkly sliced (or 1/4 cup finely chopped regular onion)1 TBSP extra light olive oil or oil of your choice.Sweet and Sour Sauce:1 cup unsweetened Pineapple juice3 TBSP Splenda Brown Sugar Blend6 TBSP apple cider vinegar2 TBSP Lite Soy Sauce1 1/2 TBSP corn starch or arrowroot1/4 tsp. garlic powder
4 servings of 4 balls with about 1/3 cup Sweet and Sour Sauce:
Preheat oven to 350.
In an 8X8 pan spread the 1 TBSP oil
In a cup, whip together the peanut butter and 3/4 TBSP until smooth and well blended.
Mash the tofu in a large bowl, add the peanut butter/soy mixture, whole wheat flour, green pepper, mushrooms, water chestnuts (or celery) onions and mix well.
Form into 16 balls: place in pan. Bake 20 minutes, then carefully turn each ball over. (Balls will be soft) Bake 25 minutes longer. Serve on brown rice with the sweet and sour sauce.
Sweet and Sour Sauce:
After turning the balls, combine in a small saucepan, the pineapple juice, Brown Sugar Blend Splenda, vinegar, soy sauce, corn starch, garlic powder. Whisk out all the lumps, heat and stir constantly until thickened over medium heat.
Number of Servings: 4
Recipe submitted by SparkPeople user NORTHWOODSLUNA.
Preheat oven to 350.
In an 8X8 pan spread the 1 TBSP oil
In a cup, whip together the peanut butter and 3/4 TBSP until smooth and well blended.
Mash the tofu in a large bowl, add the peanut butter/soy mixture, whole wheat flour, green pepper, mushrooms, water chestnuts (or celery) onions and mix well.
Form into 16 balls: place in pan. Bake 20 minutes, then carefully turn each ball over. (Balls will be soft) Bake 25 minutes longer. Serve on brown rice with the sweet and sour sauce.
Sweet and Sour Sauce:
After turning the balls, combine in a small saucepan, the pineapple juice, Brown Sugar Blend Splenda, vinegar, soy sauce, corn starch, garlic powder. Whisk out all the lumps, heat and stir constantly until thickened over medium heat.
Number of Servings: 4
Recipe submitted by SparkPeople user NORTHWOODSLUNA.
Nutritional Info Amount Per Serving
- Calories: 319.8
- Total Fat: 11.1 g
- Cholesterol: 0.0 mg
- Sodium: 453.5 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 3.5 g
- Protein: 12.3 g
Member Reviews
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CORRIEWILSON
The meatballs had good texture but were a little bland. The sauce was not good at all. I ate one serving with the sweet and sour sauce and threw it out. I served the remaining “meatballs” with marinara sauce or brown gravy, and they were much better this way. - 8/9/10
Reply from NORTHWOODSLUNA (8/9/10)
Sorry you didn't like it Corrie. Bland is one of the things about tofu that bothers me & keeps me from eating it more often, that and the texture, but the crunchy vegetables helped with that. I'll bet they were good with the marinara! I'll try that too!Thanks for commenting! have a great Monday
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ALASANDE
This recipe is delish! The texture is awesome and the the sauce tasted like the real deal. Topped with a cup of brown rice and it's a beg of veggie heaven! - 8/1/10
Reply from NORTHWOODSLUNA (8/1/10)
Thank you!! I was such a skeptic, texture of tofu being the turn off to me. I'm glad you liked it too! Thank you for your kind comment!