Vegan Chinese-style “chicken” balls. They taste better than the real thing. If you enjoy eating chicken, you can use the batter with precooked chicken. Serve with your favorite sweet-and-sour sauce.

BRIDY

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Recipe Summary

prep:
20 mins
cook:
4 mins
additional:
4 hrs
total:
4 hrs 24 mins
Servings:
6
Yield:
24 balls
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve vegan stock cubes in the boiling water in a bowl. Add garlic, thyme, rosemary, sage, and 1 pinch salt. Cut tofu into 1-inch cubes and add to the marinade. Cover with plastic wrap and refrigerate, 4 hours to overnight.

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  • Mix 1 1/4 cups flour, baking powder, 1 teaspoon salt, and pepper together in a bowl. Place remaining flour in a shallow bowl.

  • Stir 5 tablespoons water and flaxseed meal together in a separate bowl. Let "egg" stand until thickened, about 5 minutes. Add soy milk; mix well. Stir into the flour mixture until batter is well combined.

  • Heat oil in a large skillet over medium heat.

  • Take the tofu pieces and dip them in bowl of flour; move into the batter to coat. Fry in the hot oil until browned, 2 to 4 minutes per side.

Cook's Note:

I made my broth very strong-tasting. The instructions for my broth cubes was 1 cube per 2 cups of water. I used 2 cubes with only 2 cups of water.

Nutrition Facts

219 calories; protein 9.3g; carbohydrates 28.4g; fat 8g; sodium 603mg. Full Nutrition
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