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(by Kenfrog)

Firstly, I’d like to state that tofu is subject to much unsolicited prejudice. Perhaps some of you tofu haters…(Sandra’s name withheld for protection) have encountered tofu in goopey, distasteful institutionalized dishes that turned your stomach. I don’t blame

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you…But I do want you to be open to trying tofu again.

More on tofu later. A fair number of homes get tofu in provisioning. This recipe is a good way to use it up, and it tastes great too! It was originally for a crocuette sized ball, but I recently adapted iyt for the pita bread recipe, as it goes well in the place of hummus. (That’s chickpeas…not an Islamic group)

makes alot…thats all i can say

Ingredients:

  • 2 blocks of tofu…(not silken tofu.) about 800 grams altogether.
  • 1 garlic…that means the whole round thing with individual cloves…yes…not 1 clove…all of them.
  • 1 onion, diced small (optional)
  • 150 grams of ground beef if you’re making croquettes…for the little hummus balls it’s optional. Fry in some oil before adding to the tofu mixture.
  • an egg
  • salt
  • pepper
  • breadcrumbs…3/4 a cup or more I think.
  • soy sauce (optional)
  • a bunch of parsely, chopped finely (optional too)

Directions:

Really quite simple. Alot of this recipe doesn’t call for exact measurements, and some of the ingredients can even be dropped. (The ones that say optional, that is… don’t drop the tofu…and when i say dropped i mean omitted, not dropped as in plop. )

First crumble the tofu. (grab the block and just crush it on a colander or paper towel. Excess water will flee the block.) Put tofu in a bowl and combine with the seasoning…about a teaspoon of salt is food but you may need more. Peel the garlics and grate them in, add the onions and ground beef if using, add the egg, pepper, a tablespoon of soy sauce, and the minced parsely.

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Add the breadcrumbs. don’t add too much or the balls will be bready. Add a bit at a time and mix with your hands to form a soft dough that doesn’t stick to your hands, but isn’t like play dough either.

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Roll the mixture into small 1 cm-1 inch ball, rolling each ball in dry breadcrumbs.

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Deep fry until golden and drain on kitchen paper. (The cook here didn’t have kitchen paper and used newspaper instead. Now, as classy as it looks, it isn’t ideally sanitary.)

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(And they’re done! The above photo doesn’t show them all…the recipe makes at least 4 times that much…gby!)

 

 

 

 

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