Teriyaki Tempeh Balls

Teriyaki Tempeh Balls

August 2, 2022 Marketing Angie's Tempeh

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Teriyaki Tempeh Balls

Thinking about making bento lunch boxes or side dishes for a home cooked dinner? 🍱 We have a delicious Teriyaki Tempeh Balls recipe for you! Made using tofu, the result after pan-frying is a crispy outside with a soft inside. The sweet and savoury teriyaki sauce makes sure the balls are not dry at all!

Servings: 4

Keywords: Vegan, Vegetarian, Tofu

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins

Ingredients

Instructions

Ingredients

½ packet Angie's Organic Soybean Tempeh (100g - 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

for teriyaki sauce

1 tsp finely chopped ginger
3 tbsp tamari
3 tbsp mirin
1 ½ tbsp sugar
⅔ cup water
1 tbsp corn flour

to serve

Chopped scallion
Toasted white sesame seeds
Cooked brown rice

Instructions

Mashed tofu in a large bowl. Add in chopped tempeh, broccoli stems, carrots and cashew nuts.
Season with salt and pepper then gradually add in the corn flour. Mix everything together until well combined.
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.
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.
In the same pan, heat pan with about ½ tbsp of oil.
Sauté ginger until fragrant then add in the rest of the sauce ingredients.
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.
Garnish with toasted sesame seeds and chopped scallion with a bowl of steamed brown rice.

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