Tofu Balls with Gochujang Glaze

🥘 Ingredients

• tofu 200 g
• dark soy sauce 1 tbsp
• tomato puree 1 tbsp
• white miso 2 tsp
• garlic 1 clove, grated
• ginger ½ inch, grated
• fine breadcrumbs ½ cup
• water ¼ cup
• oil 1 tsp
• gochujang paste 2 tbsp
• rice wine 2 tbsp
• light soy sauce 2 tbsp
• maple syrup 3 tbsp
• sesame oil 1 tbsp
• rice 1 cup
• sesame seeds 1 tbsp
• spring onions 2 stalks

1. 1

   Preheat your oven to 190°C. Crumble the tofu into a bowl and add dark soy sauce , tomato puree , white miso , garlic , ginger , fine breadcrumbs , water . Roughly mix together with a spoon, and then get your hand in there and work the mix until it’s well combined.
2. 2

   Once mixed, spoon out 1 heaped tablespoon of the mix into your hand and roll into a ball. Repeat until all the mix is used (it should make timer balls).
3. 3

   Pop the balls on a non-stick tray , brush with oil and bake for 20 minutes|25%minutes until browned. Flip them halfway.
4. 4

   Once the balls are done, mix together all the glaze ingredients, gochujang paste , rice wine , light soy sauce , maple syrup , sesame oil , pour into a frying pan and bring up to a low simmer 1 minutes|2%minutes . After a minute or two the sauce should be thickening up and glistening - stir in the balls to coat.
5. 5

   Serve with rice and top with sesame seeds and spring onions .