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|1/3 cup (75 ml)||mayonnaise|
|2 tsp (10 ml)||cider vinegar|
|1 tsp (5 ml)||sambal oelek|
|1 tsp (5 ml)||soy sauce|
|1 clove||garlic, halved|
|1||green onion, cut into pieces|
|3/4 lb (340 g)||firm or extra firm tofu, patted dry and cubed|
|1/2 cup (65 g)||bread crumbs|
|2 tbsp (30 ml)||soy sauce|
|2 tsp (10 ml)||toasted sesame oil|
|2 tbsp (30 ml)||vegetable oil|
|In a small bowl, combine all the ingredients.|
In a food processor, finely chop the garlic and green onion. Add the tofu and pulse until crumbly. Add the remaining ingredients, except the vegetable oil. Season with pepper and process until smooth.
Shape each tofu ball using 1 tbsp (15 ml) of the mixture.
In a large non-stick skillet over medium-high heat, cook the tofu balls in the vegetable oil for 5 minutes or until golden brown. Drain on paper towels.
Serve with the sauce.