Chinese Sweet and Sour Tofu Balls (with Sauce)


3.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chinese Sweet and Sour Tofu Balls (with Sauce) calories by ingredient


Introduction

Adapted from a recipe in TOFU COOKERY by Louise Hagler
I have not been a fan of tofu, I was skeptical, but this turned out to be something that my husband and I are looking forward to making again. Adapted from a recipe in TOFU COOKERY by Louise Hagler
I have not been a fan of tofu, I was skeptical, but this turned out to be something that my husband and I are looking forward to making again.
Number of Servings: 4

Ingredients

    Balls:
    3/4 TBSP Lite Soy Sauce
    3/4 TBSP Natural Peanut Butter
    12 oz box of Mori Nu Silken tofu extra firm
    1/2 cup whole wheat flour
    1/2 cup green pepper chopped into 1/4 inche pieces
    1/4 cup chopped fresh mushrooms
    1/4 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 juice
    3 TBSP Splenda Brown Sugar Blend
    6 TBSP apple cider vinegar
    2 TBSP Lite Soy Sauce
    1 1/2 TBSP corn starch or arrowroot
    1/4 tsp. garlic powder



Directions

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.

Member Ratings For This Recipe


  •  no profile photo

    O.K.
    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



  • no profile photo

    Incredible!
    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!