Tofu & Vegetable Steamed Balls with Soy Milk Sauce
Discover a delightful, nutritious meal with our Tofu & Vegetable Steamed Balls, delicately infused with aromatic ginger, enriched with the savory taste of wakame, and combined with crunchy carrots. These protein-packed tofu balls are gently steamed to retain maximum nutrients and are served with a creamy, umami-enriched soy milk sauce featuring tender enoki mushrooms. This wholesome dish is not only toddler-friendly but also a hit among adults, promising both health and satisfaction.
2
Servings
N/A
Calories
13
Ingredients
Ingredients
dried wakame seaweed
3 g (soaked, drained, chopped)
ginger
1 teaspoon (minced)
firm tofu
300 g (drained, crumbled)
carrot
1/3 piece (minced)
egg
1 piece (whole)
salt
1/4 teaspoon (n/a)
sesame seeds
1 tablespoon (n/a)
enoki mushrooms
40 g (roots trimmed, separated)
soymilk
1/2 cup (n/a)
salt
pinch (for sauce)
pepper
pinch (for sauce)
cornstarch
1/2 teaspoon (dissolved in water)
water
1 tablespoon (for cornstarch)
Instructions
1
Begin by rehydrating the dried wakame seaweed. Place it in a bowl, cover with water, and let it soak for about 20 minutes until fully rehydrated. Then, drain well and chop finely.
2
Mince the ginger and carrot finely to enhance their distribution in the tofu mixture.
3
Press and drain the tofu to remove excess liquid using a paper towel. This helps in achieving the right consistency for the tofu balls.
4
In a large bowl, crumble the drained tofu using your hands. Add the chopped wakame, minced ginger, minced carrot, one egg, ¼ teaspoon salt, and sesame seeds. Mix thoroughly until the ingredients are well combined.
5
Portion the tofu mixture according to your preferred size for the balls. Typically, dividing into 6-8 balls works well.
6
Prepare a piece of cling wrap about 30 cm square. Place one portion of the tofu mixture in the center. Lift the corners of the cling wrap, bringing them together to form a tightly bound ball. Secure tightly with a rubber band. Repeat this process for each portion.
7
Place the wrapped tofu balls on a microwave-safe dish. Steam by microwaving them for 3 minutes at 600W. Keep the balls wrapped until ready to serve with the sauce.
8
Trim the roots off the enoki mushrooms and separate them into individual strands.
9
For the sauce, heat a skillet over medium heat. Pour in the soy milk and add the enoki mushrooms. Season with a pinch of salt and pepper to taste. Bring to a gentle boil.
10
Once boiling, reduce the heat to low and add cornstarch dissolved in a tablespoon of water. Stir continuously until the sauce thickens, then remove from heat.
11
Unwrap the tofu balls, cutting away the rubber bands carefully. Place the balls on a serving plate, then generously spoon the white sauce over them. Serve immediately and enjoy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary dish in this recipe?
The dish is Tofu & Vegetable Steamed Balls served with a creamy Soy Milk Sauce.
How many servings does this recipe provide?
This recipe is designed to serve 2 people.
Is this recipe suitable for toddlers?
Yes, it is described as a toddler-friendly meal that is also enjoyed by adults.
What type of tofu should I use for the balls?
The recipe specifies using 300g of firm tofu.
How do I prepare the dried wakame seaweed?
Soak it in water for about 20 minutes until rehydrated, then drain well and chop it finely.
How much ginger is needed?
You will need 1 teaspoon of minced ginger.
What is the purpose of pressing and draining the tofu?
Pressing and draining removes excess liquid to help achieve the correct consistency for forming the balls.
What vegetable is mixed into the tofu balls besides wakame?
Finely minced carrot is mixed into the tofu balls.
Does the recipe use egg?
Yes, one whole egg is used in the tofu mixture to help bind the ingredients.
How many tofu balls should I form from the mixture?
The recipe suggests dividing the mixture into 6 to 8 balls.
What technique is used to shape the tofu balls?
Place the mixture in the center of a 30 cm square of cling wrap, lift the corners, and secure tightly with a rubber band.
How are the tofu balls cooked?
They are steamed in the microwave for 3 minutes at 600W while still wrapped in cling wrap.
What kind of mushrooms are used in the sauce?
The sauce features 40g of enoki mushrooms with the roots trimmed and strands separated.
What are the main ingredients for the sauce?
The sauce consists of soy milk, enoki mushrooms, salt, pepper, and a cornstarch slurry for thickening.
How is the soy milk sauce thickened?
It is thickened by adding 1/2 teaspoon of cornstarch dissolved in 1 tablespoon of water.
Is this dish considered healthy?
Yes, it is described as a protein-packed, nutritious, and wholesome meal that retains nutrients through steaming.
What tags are associated with this recipe?
Tags include tofu, steamed, vegetarian, healthy, soy milk, easy, toddler-friendly, and asian cuisine.
Should the sauce be boiled?
Yes, bring the soy milk and mushrooms to a gentle boil before adding the cornstarch slurry.
How do you serve the dish?
Unwrap the balls, place them on a plate, and generously spoon the hot soy milk sauce over them.
What is the role of sesame seeds in this recipe?
One tablespoon of sesame seeds is mixed into the tofu mixture for added flavor and texture.
Can I use any seaweed?
The recipe specifically calls for dried wakame seaweed for its savory taste.
What seasonings are used in the tofu mixture?
The mixture is seasoned with 1/4 teaspoon of salt and minced ginger.
How long does it take to rehydrate the wakame?
It takes approximately 20 minutes to fully rehydrate in water.
What size should the carrots be?
The carrots should be minced finely to ensure they are well distributed within the tofu balls.
Is the sauce seasoned with pepper?
Yes, a pinch of pepper is added to the sauce along with salt.
How do you finish the sauce after adding cornstarch?
Stir continuously over low heat until the sauce thickens, then remove it from the heat.
What is the texture of the sauce?
The sauce is creamy and umami-enriched with tender mushrooms.
Do I need to remove the rubber bands before serving?
Yes, carefully cut away the rubber bands and unwrap the cling wrap before plating.
Can this be considered Asian cuisine?
Yes, it uses ingredients like tofu, wakame, ginger, and soy milk common in Asian cooking.
Should the tofu balls be kept wrapped until serving?
Yes, keep them wrapped until you are ready to plate them with the sauce.