A week before Easter, we are sharing with you a recipe that was created by special request. We've had a long-standing order to prepare tofu balls, and we figured that the upcoming holidays were the perfect opportunity to finally lean into the task. Simple in preparation, the pullets and flavorful horseradish sauce on coconut milk are the perfect dish this coming Sunday, though of course not only.
Today's episode was created in cooperation with the Tri-City branch of the Viva Foundation, which also operates in 16 other locations in Poland and encourages people to support its 1% activities, as well as to join the volunteer work. Viva operates on many levels, running a shelter and helping neglected animals, among other things. It also files petitions to regulate animal rights, but also organizes many campaigns to promote a plant-based diet. "We are not stopped by the pandemic - we continue to act and invite you to join our ranks!" she says.
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Share the recipe in Polish and English versions prepared by ://tlumacz-angielskiego.wixsite.com/strona
Time: 50 min.
Amount: 4 servings
Ingredients - balls:
250 g smoked tofu
200 g potatoes
2 tbsp. ground flaxseed
2 tbsp rice flour
10 g dried mushrooms
1 tbsp truffle oil
1 teaspoon tamari soy sauce
1 teaspoon salt
1/2 teaspoon black ground pepper
1/2 teaspoon asafetida
A few tablespoons of oil for frying the balls
Ingredients - sauce
00 ml of coconut milk
6 tablespoons grated horseradish
1-2 teaspoons of salt
1 teaspoon of truffle oil
1 pinch of asafetida
Alternatively, 1 tablespoon of rice flour to thicken the sauce
Preparation:
Grate the tofu on a coarse grater and the raw potatoes on a fine potato grater or blend. Mix the tofu with the soy sauce, then add the grated potato and mix again.
Grind the dried mushrooms in a grinder to a powder and, along with the other spices for the ball, add them to the tofu. We mix and add first ourselves flaxseed, and after stirring and waiting a few minutes, rice flour and truffle oil. We stir again and set aside for 10 minutes for the ingredients to combine.
From the mixture formed in this way, we form balls and fry them in a frying pan in hot oil on both sides until they are slightly browned. Meanwhile, mix the ingredients for the sauce and when the balls are already fried, pour the sauce over them and simmer covered, over low heat, for about 5-10 minutes.
If the sauce is too thin we can thicken it by adding a tablespoon of rice flour to a few tablespoons of cooled sauce. After stirring, pour into the pan and boil once more.
Enjoy and cheers!
Also check out our recipes for other pates and Easter dishes 👉 ateliersmaku.pl/przepisy/wiel...
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28.03.2021
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