Name: Teriyaki Sesame Tofu Bites
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 24 servings
Ingredients: 7 ounces firm tofu, cut into cubes; 2 ounces almonds; 1 ounce pumpkin seeds; 2 tablespoons ground flaxseed; 1 tablespoon low-sodium soy sauce; 1 tablespoon toasted sesame oil; 2 cloves garlic, chopped; One 1-inch piece peeled fresh ginger, chopped; 4 sundried tomatoes; 2 ounces sesame seeds; 2 tablespoons finely grated fresh ginger; 1 tablespoon toasted sesame oil; 2 cloves garlic, finely minced; 3 tablespoons low-sodium soy sauce; 1 tablespoon mirin; 1 tablespoon light brown sugar; 1 teaspoon rice vinegar; 1 teaspoon cornstarch mixed with 1 tablespoon water; 2 tablespoons finely chopped cilantro; 1 scallion, thinly sliced

Preheat the oven to 350 degrees F.

For the sesame tofu bites: In a food processor, add the tofu, almonds, pumpkin seeds, ground flaxseed, soy sauce, sesame oil, garlic, ginger and sundried tomatoes. Pulse until the mixture comes together, but still has some texture, 8 or 9 pulses. Be careful not to over process.

Roll the mixture into 1-teaspoon balls using clean hands.

On a small plate, roll each ball in the sesame seeds to coat and then place on a baking sheet.

Bake for 15 to 20 minutes until golden brown.

For the teriyaki sauce: Place the finely grated ginger, sesame oil and garlic in a small saucepan and warm through over a low heat for about 1 minute. Then add the soy sauce, mirin, brown sugar and rice vinegar. When the sugar has dissolved, pour in the cornstarch slurry and continue to stir over low heat for a couple of minutes until thickened and glossy.

When the tofu balls are cooked, remove them from the oven. Pour the sauce onto a serving platter.

Arrange the sesame tofu bites on top of the teriyaki sauce.

Sprinkle over the cilantro and scallions.

Serve with cocktail sticks on the side.

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Teriyaki Sesame Tofu Bites

Sesame Tofu Bites:

Sesame Coating:

Teriyaki Sauce:

Garnish:

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