These umami, soft, savory, and "meaty" tofu balls braised in a refreshing and nourishing broth is definitely the most comforting meal I've ever made. Take a bite into the tender but firm tofu balls, and your teeth meet the delightful crunchiness from the vegetables in them, then slurp up some flavorful broth and pour some broth over a bowl of steaming white rice - that, my friend, is a cure for any gloomy weather or gloomy mood.
This dish is inspired by the traditional Chinese braised meatballs, or sometimes called "lion's heads". Don't worry, there isn't any lion's meat in it, the traditional Chinese meatballs are usually made of minced pork, crunchy vegetables, eggs, flour for binding, and seasoning.
For the vegan version, I swapped out the meat with tofu for the protein base, mixed with a crunchy and slightly sweet combo of vegetables - I personally really like a sweet undertone in a savory dish! As for binding, I opted for arrowroot powder and it worked perfectly, the tofu balls held their shapes strongly, even after tossing and turning in the bubbling, simmering broth for a long time!
If you like this recipe you'd also love Rice Wrapper Dumplings and Sweet and Sour Pineapple Tofu. And be sure to find me on Instagram @veganbunnychef where I share more fun little things.
INGREDIENTS:
1 block (14oz) extra firm tofu
4 oz shiitake mushroom, finely chopped
1 small carrot, finely chopped
4 celery stalks, finely chopped
2 tablespoon arrowroot powder
1 tablespoon tamari/soy sauce
1/2 tablespoon coconut amino
1 teaspoon garlic powder
Pinch of salt
For the stew -
3 cups chopped napa cabbage
1 carrot, sliced
2 oz shiitake mushroom
3 garlic cloves, minced
2 scallions, sliced
2 cups vegetable stock
2 tablespoon tamari/soy sauce
1 tablespoon coconut amino
1 teaspoon rice vinegar
Salt to taste
TO MAKE:
- Preheat the oven to 390°F;
- Drain and place tofu block in a cheesecloth, and wring out as much water as possible, do it multiple times until you can't wring out any more liquid, DO NOT skip this step!
- In a large mixing bowl, mix squeezed tofu crumbles, chopped carrots, celeries, shiitake mushrooms, and all the seasonings and arrowroot powder, mix till well combined;
- Form the mixture into balls, I got 15 balls but depends on how big you want them, transfer onto a baking sheet lined with parchment paper, bake for about 15 minutes till golden brown;
- Meanwhile, heat a drizzle of cooking oil in a casserole pot or a ceramic pot over medium-high heat, sauté the scallions and garlic till aromatic, then add in the carrots and shiitake mushrooms, cook till carrots are soft and the mushrooms have let out the moisture, about 5 minutes;
- Add the napa cabbage, sauté till the leaves are soft, add in the vinegar, tamari sauce, and coconut amino, continue to cook for about 3 minutes till sauce is well combined and absorbed;
- Slowly pour in the vegetable stock, cover with the lid and bring to a boil;
- Arrange the baked tofu balls on the top, reduce the heat to medium-low, cover with the lid again, let it simmer for 15 - 20 minutes, check and stir frequently;
- Serve immediately with steamed rice, enjoy!
