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Ingredients
Directions
- 1 lb. extra firm tofu
- 1 small finely chopped onion
- 3 tablespoons soy sauce
- 6 tablespoons peanut butter
- 1/2 c. bread crumbs
- 1/2 tsp cumin
- 1/2 tsp fresh crushed coriander
- 1/4 tsp cayenne powder
- 1/2 cup chickpea flour
- flour for rolling balls in (Wheat or Chickpea)
- Oil to pan-fry in (Peanut oil is fabuloso. Canola oil is awesome)
Directions
- 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