An easy and delicious Filipino vegetable dish with baked tofu balls for a healthy family lunch or dinner!
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Entree
Cuisine: Filipino
Calories: 1723kcal
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Ingredients
Tofu Balls:
3cupsfirm tofuchopped
1tablespoonolive oil
½cupcanned sweet peasdrained
½cupsweet onionsfinely minced
½cupspinachchopped
1tablespooncornstarch
1largeeggbeaten
¼teaspoonsalt
¼teaspoonground black pepper
Remaining Ingredients:
1tablespoonolive oil
2cupssweet potatoesdiced
½cupcarrotssliced
1red bell pepperquartered
½tablespoongrated ginger
2tablespoonsvegetarian oyster mushroom sauce
1 ½tablespoonslow-sodium soy sauce
1tablespoonred chili flakes
1teaspoonbrown sugar
2cupsvegetable broth
Instructions
Preheat oven to 375 degrees Fahrenheit
Tofu Balls:
Place the chopped tofu in a large mixing bowl, then mash and remove excess water from the bowl.
Combine 1 tablespoon olive oil, sweet peas, sweet onions, spinach, cornstarch, beaten egg, salt, and ground black pepper and mix well until thoroughly combined.
Divide and form the mixture into several balls or quenelle.
Place the formed balls in a baking sheet lined with parchment paper.
Bake for 35 minutes, then remove from the oven and set aside.
Assembling the Dish:
Place the remaining olive oil in a heated skillet over medium high ehat.
Combine all the remaining ingredients and bring the mixture to a boil
Reduce to a simmer for 10 minutes or until the sweet potatoes and carrots are fork-tender.
Add in the baked tofu balls and mix well with the sauce and simmer for 2 minutes.