" Chinese" Sweet and Sour Balls

Submitted by That is Dr House to

"From Louise Hagler's Tofu Cookery"

 

• Ready In: 30mins
• Ingredients: 14
• Yields: 36 balls
• Serves: 6

ingredients

• 1 1⁄2 lbs extra-firm silken tofu
• 1 1⁄2 tablespoons peanut butter
• 1⁄4 cup parsley
• 8 green onions
• 8 ounces water chestnuts, chopped
• 1⁄4 cup canned mushroom slices or 1/2 cup fresh mushrooms
• 1 cup green pepper

• Sauce

• 1 1⁄2 cups unsweetened pineapple juice
• 1⁄2 cup brown sugar
• 2 tablespoons brown sugar
• 1⁄2 cup apple cider vinegar
• 1⁄4 teaspoon garlic powder
• 2 tablespoons cornstarch
• 1⁄4 cup Braggs liquid aminos or 1/4 cup soy sauce

directions

1. Balls:

2. Yes the recipe does say brown sugar twice. Yes unless you want to convert from grams use both.
3. Cut onions and green peppers into 1/4 inch pieces.
4. Mash tofu in bowl.
5. Then mix in the rest of the ingredients. Form into 2 inch balls. Roll in flour and fry in 1/2 inch oil browning on all sides. Do NOT let oil smoke. Drain on paper towels. Serve hot.

6. Sauce:

7. Combine sauce in saucepan over med heat.
8. Whisk out the lumps and heat, stir constantly until thickens.
9. Pour over balls when serving. Make sure they are well coated.