Tofu Peanut Balls with Sweet N Sour Sauce
|For tofu peanut balls|
|Firm tofu||15 Ounce (Soybean Curd)|
|Peanut oil/Vegetable oil||4 1⁄2 Teaspoon, divided (1 Tablespoon Plus 1 1/2 Teaspoons)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Minced bell pepper||1⁄4 Cup (4 tbs) (Red / Green Colored)|
|Sugar free pineapple juice||2⁄3 Cup (10.67 tbs)|
|Teriyaki sauce||1 Tablespoon|
|Rice vinegar||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Chunky peanut butter||1⁄4 Cup (4 tbs)|
|Teriyaki sauce||1⁄4 Cup (4 tbs), divided|
|Sesame seed||1 Tablespoon|
|Ground ginger||1 Dash|
|All purpose flour||3 Tablespoon|
|Firmly packed brown sugar||1⁄2 Teaspoon|
In a medium bowl mash tofu; set aside.
In 10-inch nonstick skillet heat 1/2 teaspoon oil; add onion, bell pepper, and garlic and saute until onion is golden.
Add onion mixture to tofu and stir to combine.
Stir in peanut butter, 1 tablespoon teriyaki sauce, and the sesame seed, pepper, and ginger, mixing thoroughly; shape into 16 equal balls.
On sheet of wax paper or a paper plate coat tofu balls with flour.
In same skillet heat remaining 1 tablespoon plus 1 teaspoon oil; add balls, 1 at a time, and saute over medium heat until browned on all sides; pour remaining 3 tablespoons teriyaki sauce into skillet and gently stir balls until glazed.
Remove balls to serving plate and keep warm.
In small saucepan combine all ingredients for sauce and stir to dissolve cornstarch; bring sauce to a boil.
Reduce heat and cook, stirring constantly, until mixture thickens.