Sweet and Sour Tofurkey Balls
Nutritional Info
- Servings Per Recipe: 85
- Amount Per Serving
- Calories: 44.9
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 87.4 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 0.2 g
- Protein: 2.0 g
View full nutritional breakdown of Sweet and Sour Tofurkey Balls calories by ingredient
Introduction
Tweeked VEGAN version of:http://www.geniuskitchen.com/recipe
/kittencals-chinese-chicken-balls-with
-sweet-and-sour-sauce-132546
Thickened the batter and used Tofurkey Tweeked VEGAN version of:
http://www.geniuskitchen.com/recipe
/kittencals-chinese-chicken-balls-with
-sweet-and-sour-sauce-132546
Thickened the batter and used Tofurkey
Number of Servings: 85
Ingredients
-
8 tbsp Ketchup, Heinz
.33 tbsp China Lily Soya Sauce (by BORYSK)
5.2 tbsp Heinz Distilled White Vinegar (by ASMECH)
.5 cup, packed Brown Sugar
1 cup Granulated Sugar
.64 cup Corn Starch
1 cup Flour, white
1 cup Corn Starch
2 tsp Baking Powder
2 tsp Baking Soda
.5 tsp Garlic powder
2 tsp Granulated Sugar
1 cup (8 fl oz) Water, tap
1 1tsp Sesame Oil
24 oz Tofurkey Roast w/ stuffing 4 oz (6 per roast) (by SIRDOG)
Tips
If the Tofurkey is already cooked it goes fast. If you cook the roast then make the balls right after, which I personally find easier, it's closer to 1 1/2 - 2 hours. What I do is make the Sweet and Sour Sauce and the Batter and also pre-heat the oil while the roast is in the oven. Also a great time to stir-fry veggies, make rice, noodles etc... anything else you'll be having with this recipe.
Directions
SWEET AND SOUR SAUCE
1⁄2 cup ketchup
1 teaspoon soy sauce
1⁄3 cup white vinegar
1⁄2 cup brown sugar, lightly packed
1 cup white sugar (can reduce a 2-3 tablespoons for a less sweeter taste)
3⁄4 cup cold water
3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)
CHICKEN BALL BATTER
1 cup all-purpose flour
1 cup cornstarch
2 teaspoons baking powder
2 teaspoons baking soda
1⁄2 teaspoon garlic powder (garlic lovers add 1 teaspoon)
2 teaspoons sugar
1 cup cold water (if you are reducing to half a recipe use 1/2 cup plus 2-1/2 tablespoons water)
1 -2 teaspoon sesame oil (optional but good to add)
oil (for frying)
1 whole Tofurkey roast, cut into bite-size pieces (minus stuffing and sauce)
To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
In a cup or bowl whisk the cold water with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the Tofurkey balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).
Cook and entire Tofurkey Roast as directed, save the sauce and stuffing for another recipe or snack, you just need the 'meat' portion for this recipe.
To make the balls: in a large bowl combine flour, cornstarch, baking powder, baking soda, garlic powder; add in water and sesame oil; whisk vigorously until smooth.
Add in Tofurkey broken into 1/2" pieces; using clean hands and mix with a spoon until well coated.
Heat oil in a deep-fryer or Dutch oven to 375 degrees.
Carefully drop spoon fulls of the battered Tofurkey pieces in hot oil and fry until golden brown (about 3-4 minutes).
Remove to a paper towel.
Serve immediately with sweet and sour sauce.
Delicious!
Serving Size: Makes 85 balls
Number of Servings: 85
Recipe submitted by SparkPeople user DAYSENDSTUDIO.
1⁄2 cup ketchup
1 teaspoon soy sauce
1⁄3 cup white vinegar
1⁄2 cup brown sugar, lightly packed
1 cup white sugar (can reduce a 2-3 tablespoons for a less sweeter taste)
3⁄4 cup cold water
3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)
CHICKEN BALL BATTER
1 cup all-purpose flour
1 cup cornstarch
2 teaspoons baking powder
2 teaspoons baking soda
1⁄2 teaspoon garlic powder (garlic lovers add 1 teaspoon)
2 teaspoons sugar
1 cup cold water (if you are reducing to half a recipe use 1/2 cup plus 2-1/2 tablespoons water)
1 -2 teaspoon sesame oil (optional but good to add)
oil (for frying)
1 whole Tofurkey roast, cut into bite-size pieces (minus stuffing and sauce)
To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
In a cup or bowl whisk the cold water with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the Tofurkey balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).
Cook and entire Tofurkey Roast as directed, save the sauce and stuffing for another recipe or snack, you just need the 'meat' portion for this recipe.
To make the balls: in a large bowl combine flour, cornstarch, baking powder, baking soda, garlic powder; add in water and sesame oil; whisk vigorously until smooth.
Add in Tofurkey broken into 1/2" pieces; using clean hands and mix with a spoon until well coated.
Heat oil in a deep-fryer or Dutch oven to 375 degrees.
Carefully drop spoon fulls of the battered Tofurkey pieces in hot oil and fry until golden brown (about 3-4 minutes).
Remove to a paper towel.
Serve immediately with sweet and sour sauce.
Delicious!
Serving Size: Makes 85 balls
Number of Servings: 85
Recipe submitted by SparkPeople user DAYSENDSTUDIO.