Sweet & Sour Oat Tofu Balls

Most of us should be familiar with sweet and sour pork dish. How about turning it into a vegetarian dish? It actually taste as good as the meat version one or even better! Even my kids could not get enough of them :D The only thing am not satisfied with this dish is the sweet & sour sauce. The taste is fine, just that the amount is way too little to coat everything evenly though I've adjusted from the original recipe. I will either further fine tune this sauce ingredient or substitute the sauce from this recipe : sweet & sour pork  if I should attempt this dish again :) 

Carrots, vegetarian ham, tofu puffs, walnuts, mushroom and firm tofu

before and after frying the tofu balls

Recipe ref : Yum Yum Magazine Feb 2014

Ingredient

(A)

• 200gm firm tofu, diced
• 2 tbsp organic oat milk powder
• 3/4 tsp salt
• 1/4 tsp pepper
• 50gm vegetarian ham, finely diced
• 3 small tofu puffs, finely diced
• 2 dried shiitake mushroom, softened and finely diced
• 50gm carrots, finely diced
• 5 toasted walnuts, finely chopped
• 1 egg white, lightly beaten

(B)

• 1 small white onion, cube
• 10 pieces canned pineapple cubes
• 50gm green capsicum, sliced
• 50gm red capsicum sliced

(C)

• 10 tbsp juice from canned pineapple
• 2 tsp plum sauce
• 2 tbsp thai chilli sauce
• 1 tbsp light soy sauce

Method

1. Mash tofu till fine. Combine mashed tofu with remaining ingredients A and mix well. Stir in beaten egg whites and mix well. Chill in fridge for at least 30 mins. 
2. Remove tofu mixture from fridge and form into small balls. Heat oil in a pan. Gently slide in tofu balls and pan fried till all sides are golden brown. Drain well on kitchen paper.
3. Using same pan, saute onion till soft and fragrant. Add in remaining ngredients B and saute till fragrant.
4. Add in ingredients C and cook till sauce slightly thickens. Add in splash of water if necessary. Adjust taste accordingly.
5. Add in fried tofu balls and toss gently to coat the sauce. Dish up and serve immediately.

Cook-Your-Books #18 @ kitchen flavours

And I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.