Brown Rice And Tofu Teriyaki Balls | Donna Hay

Step 1

To make the teriyaki sauce, place the ginger, mirin, soy sauce, sugar and water in a medium bowl, stir to combine and set aside.To make the tofu balls, place the chickpeas in a food processor and process until smooth. Place in a large bowl, add the tofu, soy sauce, flour, ginger, garlic, onion and spinach and stir well to combine. Roll tablespoons of the mixture into balls.Heat the oil in a large heavy-based frying pan over medium heat and cook the tofu balls, turning, for 4 minutes or until lightly golden. Reduce the temperature to low, add the teriyaki sauce and cook, turning, for 4 minutes or until the sauce has thickened slightly. Divide the tofu balls and nori between bowls. Top with the coriander and sesame seeds and serve with the rice. Serves 4

Step 2

To make the teriyaki sauce, place the ginger, mirin, soy sauce, sugar and water in a medium bowl, stir to combine and set aside.To make the tofu balls, place the chickpeas in a food processor and process until smooth. Place in a large bowl, add the tofu, soy sauce, flour, ginger, garlic, onion and spinach and stir well to combine. Roll tablespoons of the mixture into balls.Heat the oil in a large heavy-based frying pan over medium heat and cook the tofu balls, turning, for 4 minutes or until lightly golden. Reduce the temperature to low, add the teriyaki sauce and cook, turning, for 4 minutes or until the sauce has thickened slightly. Divide the tofu balls and nori between bowls. Top with the coriander and sesame seeds and serve with the rice. Serves 4