Tofu Jalapeño Balls (V, GF)

Savory and satisfying, tofu Jalapeño balls make the perfect compliment to any sauce that you would pour over pasta, potatoes or rice. These tofu balls are easy to make, totally customizable and can be prepared up to a day in advance.

Course Appetizer, Entree, Lunch, small plate

Cuisine Asian, British, Jamaican, World fusion

Prep Time 20

Cook Time 6

Rest time 30

Total Time 56

Servings People

Calories 465kcal

Author Dr. Wendy Dearborne

Equipment

Cheesecloth or tofu press

Ingredients

Ball Ingredients

1 packet of firm or extra tofu rinsed, pressed or squeezed to remove as much liquid as possible. Use cheesecloth, clean tea towel or a tofu press. Extract as much liquid as possible.
1 fresno peppers
1 green jalapeño finely minced
3-4 green onions finely minced white part only,
2 tbsp of cilantro finely minced
3 cloves garlic finely minced
1/8 tsp liquid smoke
1 tsp Italian seasonings
1/2 tsp coriander powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp black pepper
1 tsp salt
2-3 tbsp or AP flour OR breadcrumbs

Breading

1/4-1/3 cup cornstarch
1/4 cup vegetable stock
1 cup panko breadcrumbs

Cooking

1-2 cups high temperature cooking oil

Instructions

Mix 1 tsp of cornstarch with vegetable stock or water and the dipping liquid set aside.
Set up your breading station: cornstarch in a bowl, vegetable stock mix and panko in a bowl.
In a medium size bowl add garlic, onions and peppers. Finely crumble the pressed or squeezed tofu into the bowl. Avoid large lumps.
Add in the rest of the ball ingredients. Mix really well. Use your hand to squeeze and mix everything together. This helps the binding process. Adjust flour or breadcrumbs as needed. The tofu ball mixture must be able to hold a form when squeezed together.
Form balls to the size of a golf ball. Set on a plate.
Give the dipping liquid a mix before starting to bread the tofu balls.
Roll ball in cornstarch so it’s completely covered. Quickly dip into the vegetable stock to wet the cornstarch, then roll in panko. Set on a plate. Repeat until all the tofu balls are breaded. Refrigerate for 30 minutes.
Heat oil to 350. Fry on all sides until golden brown. Drain on absorbent paper and sprinkle with salt.

Notes

Substitutions
Jalapenos can be replace with bell peppers or capsicums. Cilantro with parsley, onion and fresh minced garlic with a finely diced shallot.

Other Herbs And Spices
Remember, that it doesn't take long for the tofu balls to cook. If the herbs and spices you are choosing to use require a longer cook time, then sauté them in a little bit of oil for a couple of minutes, until they soften and or release their essence etc. Then drain off as much oil as possible. Allow sautéed mixture to cool completely, then add to the rest of the ingredients and continue as directed above.

Gluten Free
Replace the wheat all purpose flour with, gluten free all purpose flour. Use gluten free panko or regular gf breadcrumbs.

Do's & Don't
Squeeze as much liquid as you can out of the tofu. If you think your done, then try and squeeze some more liquid out. Make sure the texture of the tofu crumble is fine. Large lumps of tofu will cause your balls to split apart when cooking. The same applies to the herbs and vegetables used. They must be finely diced.

Don't be tempted to stew or cook the tofu balls in a sauce or gravy, they will disintegrate.

Nutrition