brown rice and tofu teriyaki balls

  • 400g can chickpeas (garbanzos), drained and rinsed
  • 200g firm tofu, grated
  • 2 teaspoons soy sauce
  • ¼ cup (40g) wholemeal (whole-wheat) flour
  • 2 teaspoons grated ginger
  • 2 cloves garlic, crushed
  • 2 green onions (scallions), finely chopped
  • 1 cup (20g) baby spinach, finely chopped
  • 2 teaspoons sesame oil
  • 1 sheet nori (dried seaweed), thinly sliced
  • 1 cup coriander (cilantro) leaves
  • toasted sesame seeds and steamed brown rice, to serve

teriyaki sauce


  • 1 teaspoon grated ginger
  • ¼ cup (60ml) mirin (Japanese rice wine)
  • ¼ cup (60ml) soy sauce
  • 2 tablespoons rapadura sugar
  • ¼ cup (60ml) water
  1. To make the teriyaki sauce, place the ginger, mirin, soy sauce, sugar and water in a medium bowl, stir to combine and set aside.
  2. To make the tofu balls, place the chickpeas in a food processor and process until smooth. Place in a large bowl, add the tofu, soy sauce, flour, ginger, garlic, onion and spinach and stir well to combine. Roll tablespoons of the mixture into balls.
  3. Heat the oil in a large heavy-based frying pan over medium heat and cook the tofu balls, turning, for 4 minutes or until lightly golden. Reduce the temperature to low, add the teriyaki sauce and cook, turning, for 4 minutes or until the sauce has thickened slightly. 
  4. Divide the tofu balls and nori between bowls. Top with the coriander and sesame seeds and serve with the rice.  Serves 4. 
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