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Vegan "Chicken" Balls

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"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."
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4 h 24 m servings 219 cals
Original recipe yields 6 servings (24 balls)

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  1. 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.
  2. Mix 1 1/4 cups flour, baking powder, 1 teaspoon salt, and pepper together in a bowl. Place remaining flour in a shallow bowl.
  3. 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.
  4. Heat oil in a large skillet over medium heat.
  5. 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

Per Serving: 219 calories; 8 g fat; 28.4 g carbohydrates; 9.3 g protein; 0 mg cholesterol; 603 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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