Bulgogi Tofu Meatballs


This recipe made a great protein-rich entree, while using some of the lettuce from our farm box as a nice salad base. The complex flavors of the Korean-inspired preparation really sang in the slightly sweet and tangy glaze, and were complemented well by the aromatic scallions and fresh greens. For added depth, consider adding a kimchi condiment, or some fresh shredded carrot.

The only thing we had leftover in our first CSA basket was kale and we used the last of it to make Sriracha Kale Chips.

Recipe from Rachael Hartley Nutrition and post by Dave.

Tofu Meatballs
-1/2 cup cashews
-14 ounces extra-firm tofu, pressed
-1/2 cup panko breadcrumbs
-2 eggs
-2 tablespoons soy sauce
-1 tablespoon gochujang
-1 tablespoon sesame oil
-1 tablespoon grated fresh ginger
-1 1/2 teaspoons brown sugar
-1/4 teaspoon salt

-1/4 cup soy sauce
-1 1/2 tablespoons brown sugar
-2 tablespoons gochujang
-1 tablespoon sesame oil

-3 ounces lettuce
-2 cups cauliflower rice
-2 scallions, chopped
-1 teaspoon sesame seeds

Preheat oven to 400 degrees. Prepare baking sheet with light application of cooking spray.

In a food processor or blender, process ingredients for tofu meatballs until of roughly uniform consistency. If mixture is too loose to take shape, add breadcrumbs in small amounts. Once able to be formed into small "meatballs," create approximately twenty and place on baking sheet. Bake for 25 minutes, turning over once at mid-way.

In a small pot over medium heat, bring glaze ingredients to a simmer, stirring from time to time until thickened.

For service, pour glaze over tofu meatballs and serve atop cooked cauliflower rice and lettuce greens, garnished with scallions and sesame seeds.



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