   Signup
 
Sites:      
 Donate!  Sign me up!
  • Why
    • Animals
    • Health
    • Environment
    • Nutrition
  • Vegan Starter Kit
  • Recipes
    • All Recipes
    • BOSH! Videos
    • So Vegan Videos
    • Wicked Healthy Videos
  • Eating Out
  • Myths
  • People
  • News
  • Sponsors
  • Shop
    • Special Offers

  • Recipes
  • Japanese Vegan Recipes

Deep Fried Tofu Balls with a Lemon Tahini Sauce

  • _1513444137
  • 
    8 Loves
  • Share
    • Tweet
20 - 30 Mins

2
  • 1 Tbsp olive oil

  • 1 pack firm tofu
  • 1 large clove garlic, crushed
  • 2 spring onions and 1 small leek (minced)
  • 1 carrot very finely grated
  • Pinch sea salt
  • 2 Tbsp shoyu or tamari (natural soy sauce)
  • 1 tsp umeboshi paste
  • 2 tsp freshly grated ginger juice
  • 2-3 Tbsp whole-wheat flour
  • Sunflower oil for deep frying (organic and cold pressed)
  • * 2 Tbsp white miso
  • * 2 Tbsp tahini
  • * ½ tsp tamari, soy sauce
  • * ½ tsp lemon juice
  • * Spring water

Hungry for more?
For more delicious plant-based recipes sent straight to your inbox, sign up now to take our vegan pledge! More recipes please!
Preparation

Tahini is a thick, smooth paste made from ground sesame seeds.  Serve this sauce over cooked or raw vegetables, tofu, tempeh, or use as a dip or spread.

For the Lemon Tahini Sauce: Add the light miso, tahini, tamari, lemon juice and water into a blender and blend until smooth and creamy. (ingredients marked with *)

Cooking Instructions
  • In a pan warm the olive oil and sauté the garlic then add the spring onions or leek and carrot. Pop on the lid and cook for 5 minutes until the vegetables are soft.
  • Pat the tofu dry with paper towel and mash with a fork in a bowl.  Add the vegetables from the pan and the remaining ingredients and form into balls, wetting your hands now and again to stop the mixture from sticking.
  • In a heavy bottomed pan heat the sunflower oil, bring to correct temperature and deep fry the tofu balls.
  • Drain on paper towel and serve with the sauce drizzled over the top.

Variation – You can add chopped basil, parsley, or chives to the mixture.  Use barley, chickpeas or rice miso instead of a light miso for a different taste.

 

 

 

  • Back to Japanese Vegan Recipes

Search for a recipe

Surprise me
  •     
  •     
  • Why
  • Vegan Starter Kit
  • Recipes
    • African Vegan Recipes 3
  • Eating Out
  • Myths
  • People
  • News
  • Sponsors
  • Shop

Lifestyles

  • Celebrations 114
  • Child-friendly 243
  • Dinner Party 262
  • Freezer-friendly 83
  • Gluten-Free 242
  • Health 376
  • Nut free 82
  • On a budget 246
  • On the go 138
  • Pregnancy 169
  • Raw 36
  • Soya free 110
  • Sports 203
  • Weight Loss 119
  • Wheat free 93
  • Yeast free 56
  • Zero waste 1

Meal Of The Day

  • Breakfast 127
  • Dinner 393
  • Lunch 333
  • Snacks 172
  • Sweet Treats 192
 Sign me up!
Try vegan with Veganuary!

Veganuary is a registered charity (1168566) inspiring people to try vegan for January and throughout the rest of the year.

 Sign me up!
Sign me up!
  • About
  • Donate
  • Jobs
  • Sponsors
  • Shop
  • Press Enquiries
  • Contact Us
  • Affiliate Policy
  •  Join us on Facebook
  •  Join us on Twitter
  •  Join us on Instagram
  • Terms & Conditions
  • Privacy Policy
  • Cookies Policy
  • © 2019 Veganuary
  • Charity Reg. No. 1168566
Sites: