Tofu balls with spicy Asian stir-fry
This speedy and delicious vegan dinner won’t disappoint on flavour. The tofu balls are tender and satisfying, whilst the toasted cashews add a lovely nutty crunch. The Korean-style Gochujang chilli paste gives the dish a sweet and savoury flavour adding depth.
- CourseMain meal
- Prepare15 mins
- Cook12 mins
- Total time27 mins
- ½ Cauldron Organic Tofu
- 40g cashew nuts
- 25g fresh breadcrumbs
- 1 bunch salad onions, sliced
- 2 tsp Cooks’ Ingredients Gochujang Chilli Paste
- 1 tsp vegan vegetable bouillon powder
- 2 tsp light muscovado sugar
- 2 tsp wok oil
- 400g pack frozen Cooks’ Ingredients Asian Mixed Vegetables
- 100g beansprouts
Press the block of tofu firmly between plenty of sheets of kitchen paper to remove as much moisture as possible. Lightly toast the cashews in a dry frying pan and tip into a food processor. Blend briefly to break up. Add the breadcrumbs, tofu and a quarter of the salad onions, and blend until the ingredients are finely ground and starting to clump together. Shape into about 12 small, firm balls.
Combine the chilli paste in a small bowl with the bouillon powder, sugar and 3 tbsp water. Heat 1 tsp of the oil in the frying pan and fry the tofu balls, shaking the pan frequently for about 5 minutes until lightly browned. Tip out onto a plate.
Heat the remaining oil in the pan and stir-fry the mixed vegetables for 5 minutes. Add the remaining salad onions and beansprouts and stir-fry for 2 minutes until piping hot. Stir in the chilli mixture and tofu balls, and mix well before serving.
Typical values per serving when made using specific products in recipe