Vegan "Chicken" Balls
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Description
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.
Ingredients
- 2 cubes vegan chicken-flavored stock
- 2 cups boiling water
- 1 clove garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon dried sage
- 1 pinch salt, or more to taste
- 1 (12 ounce) package tofu, cut into 1-inch cubes
- 1 ½ cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 5 tablespoons water
- 2 tablespoons flaxseed meal
- ¾ cup soy milk
- 1 ½ tablespoons vegetable oil, or as needed
Directions
- 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.
Nutrition Facts
serving: 24 balls
calories: 218.6 kcal
carbohydrates: 28.4 g
protein: 9.3 g
saturated fat: 1.1 g
sodium: 603 mg
fiber: 2.1 g
sugar: 1.7 g
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