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Tofu Balls Recipe

Ingredients

How to make it

  • In a non-stick pan, toast the besan flour until lightly browned. Keep shaking the pan or use a spatula to keep the besan flour moving so that it will brown evenly. The taste of raw besan flour is pasty and not very pleasant.
  • Combine all ingredients except for the extra flour and oil into a bowl and mix well, being especially sure that the chickpea flour gets mixed in and that there are no dry chunks.
  • Refrigerate mixture for 30 minutes to an hour to allow to congeal nicely.
  • Roll mixture into 1-1/2 inch balls.
  • Roll the balls in the extra flour in preparation for frying.
  • Heat some oil in a pan but don't allow the oil to smoke. Saute the balls in the oil until attractively golden brown. I typically end up changing my oil a couple of times while cooking up the batch since the residual flour will start to burn and coat the balls with black specks if the oil isn't changed.
  • You can serve these with a sauce like my orange glaze sauce for tofu balls(http://abqveg.wikidot.com/orange-glaze-sauce-for-tofu-balls). The orange glaze recipe is far from perfected in terms of how thick I want it, etc.

Reviews & Comments 2

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  • froggythefrog 14 years ago
    Thanks for all the 5's everyone. I edited in a couple of steps to the recipe that I felt may not be obvious.
    Toast the besan flour in a dry pan before using it. Your tofu balls will come out tasting uncooked otherwise.
    Be sure to roll your tofu balls in the flour before frying. Apparently, I thought that was somehow obvious when I first wrote this recipe and discovered I have left it out when I transcribed it here.
    If you guys try this recipe, let me know how it turned out for you and any adjustments you made.
    Was this review helpful? Yes Flag
    " It was excellent "
    aluminum_chef ate it and said...
    This looks very interesting - can't wait to try them! Thanks so much for sharing :)
    Was this review helpful? Yes Flag

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froggythefrog Albuquerque, NM

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