Tofu and Chicken Meatballs in Teryaki Sauce (Japanese-Style)

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READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whisk together the teriyaki sauce ingredients and set aside.
  • Combine ground chicken, sweet bell peppers, green onion and drained tofu (broken into small pieces) and, once blended, mix in the egg, grated ginger, salt and pepper.
  • Form into small balls (just a bit smaller than a ping pong ball - you should get about 20).
  • Heat the oil and add the meatballs, leaving some space between them (in two batches if necessary). Cook until browned on one side (about 3 minutes) and then flip over until cooked through.
  • With all of the meatballs (back) in the pan, add the sauce and cook until the sauce thickens. Carefully mixing so that the meatballs are covered with the sauce.
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