A traditional teriyaki sauce offers a mix of salty umami coming from the soy sauce and a sweet, tangy flavour from the mirin, a version of sake that is sweet and has low alcohol content. Combining this umami sauce with tempeh balls will make a sweet, savoury, delicious meal.
INGREDIENTS
100 g soybean tempeh, roughly chopped
200 g firm tofu (tau kwa), pressed
3 tbsp broccoli stem, finely chopped
3 tbsp carrot, finely chopped
2 tbsp toasted cashew nuts, chopped
4 tbsp corn flour
½ tsp salt
A few cracks of black pepper
Oil for cooking
Teriyaki Sauce
1 tsp finely chopped ginger
3 tbsp tamari
3 tbsp mirin
1½ tbsp sugar
⅔ cup water + 1 tbsp corn flour
To serve
Chopped scallion
Toasted white sesame seeds
Cooked brown rice
HOW TO MAKE TERIYAKI BALLS
1. Mashed tofu in a large bowl. Add in chopped tempeh, broccoli stems, carrots and cashew nuts.
2. Season with salt and pepper then gradually add in the corn flour. Mix everything together until well combined.
3. Take a heaping tablespoon of tofu and place it on your palm. Roll it into a ball and continue until the rest of the ingredients finishes.
4. Heat a large pan with oil. Once the oil is heated, fry the balls until they turn golden brown. Remove the balls and transfer to a plate with paper towels.
5. In the same pan, heat pan with about ½ tbsp of oil.
6. Sauté ginger until fragrant then add in the rest of the sauce ingredients.
7. Once sugar has melted, add in the tempeh balls. Quickly toss to coat the tofu balls with sauce and let the mixture simmer until it starts to thicken. Once the sauce is thickened, it is ready to serve.
8. Garnish with toasted sesame seeds and chopped scallion with a bowl of steamed brown rice.
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