Tofujeve kroglice

Hrustljave tofujeve kroglice / Crunchy tofu balls

Scroll down for the English version!

Pozdravljeni! Ne, nisem se pogreznila v zemljo, čeprav verjamem, da je tako izgledalo 🙂 VeganMoFo je preteklost, kar pa ne pomeni, da nimam ogromno materiala, godnega za objavo. Priznati moram, da sem si tokrat cilje zastavila malce previsoko, in ko so mi zadeve začele spolzeti iz rok – povezava ne deluje, kuharija se ponesreči, zgodi se nepredvidljivo – sem jih spustila kar sama. Žal. Tudi naslednje leto se bom lotila tega blogerskega podviga, ampak malce drugače: začrtano pot bom poenostavila in se nanjo veliko bolje pripravila! 😉

Tofujeve kroglice

So se vam kar malo sline pocedile, kaj? Na sliki je kosilce izpred meseca dni, vendar sem koncept pilila že dlje časa. Namreč – kako poustvariti slastno hrustljavo skorjico konvencionalno paniranih jedi? Jajca že nadomestimo, vendar me alternative niso prepričale. Večkrat delam tudi s tempuro, ampak me moti, da je rezultat vedno grozno masten. Tako danes ne pišem toliko o receptu, ampak predvsem o tehniki, ki bo razveselila tudi tiste, ki se iz tega ali onega razloga izogibajo glutenskim sestavinam. In kaj je skrivnost? Proseni kosmiči! Najdete jih lahko v vsaki bolje založeni trgovini z zdravo prehrano (moji so iz Kalčka), morda pa tudi v kakšnem hipermarketu. Kupljeni že pred časom so samevali v omari, saj nisem dobro vedela, kaj naj z njimi pravzaprav počnem … in glej, glej, so že našli svoj namen! Tudi če ste čisto zadovoljni s klasično kombinacijo jajc in drobtin, poskusite tole, ker je resnično božansko, zaradi peke v pečici pa boste porabili neprimerljivo manj olja 😉

Sestavine za 10 kroglic:

  • 200 g tofuja
  • 1 žlica mletega lanenega semena
  • malo sojine omake
  • začimbe: poper, paprika, čebula in česen v prahu
  • 100 ml riževe moke
  • voda
  • 100 ml prosenih kosmičev
  • ščepec soli
  • 1 žlica olivnega olja
  • česen v prahu*

Za začetek pripravimo maso iz tofuja, lanenega semena, sojine omake in začimb. Vse skupaj dobro premečkamo z vilico. V dveh manjših (desertnih) skledah pripravimo riževo testo in kosmiče. V prvi riževo moko zmešamo s toliko vode, da dobimo testo podobne konsistence, kot za palačinke. V drugi pa kosmičem dodamo olje, sol in po želji česen. Kar s prsti dobro premešamo, da se olje enakomerno razporedi.

Pečico ogrejemo na 180 °C, nato pa pričnemo z oblikovanjem kroglic. Naj bodo podobne velikosti kot Raffaello. Kroglico najprej pomočimo v testo in jo nežno obračamo, dokler ni cela prekrita. Pomagamo si z vilico, ko kroglico prestavimo v jamico, ki smo jo naredili v prosene kosmiče. Najlažje jo bomo prekrili, če skledo nežno in v krožnih gibih pretresemo. Ko je kroglica prekrita, jo postavimo na pekač. Kroglice pečemo v pečici okoli 30 minut oz. do zlatorjave zapečenosti.

Še nekaj misli za konec …  na ta način lahko pripravite tudi druge stvari – vašo najljubšo zelenjavo, gobice, tempeh, itd. Če želite, pa jih lahko tudi ocvrete – v tem primeru izpustite olivno olje iz recepta.

Hello again, international friends! You may have thought me vanished off the face of the Earth, but thankfully, that’s not the case. VeganMoFo came and went, and as enthusiastic as I was to take part in it back in September, I’d set my goals way over my head. The lack of preparation, technical difficulties and just being swamped in life as well as in MoFo finally got to me, and I just shut down. So I guess now would be a good time to apologise to all my new readers for not fulfilling the awesomeness promised, and I hope you’ll continue to come to this remote place on the internets, because I have so much more to share, and I promise to deliver … just perhaps not as often as I’d wish 🙂 I’ll give VeganMoFo another go next year, and when I do, I’ll be prepared!

By now, you must be shifting in your seats, so I’ll just get to the juice of today’s post: crunchy, oven-baked tofu balls! The focus is not so much on the orbs themselves, but more on the mock-frying technique, which I’ve been developing for a while now. Back in my omni days, I was quite a fan of anything fried – be it fried chicken, cheese, mushrooms, eggplant, you name it – I’d eat it. Here in Slovenia, the most popular frying method is the Viennese egg and breadcrumb combo, so although I love me some tempura, that crunchy “skin” is what I’ve been craving for a while now. But the other thing I wanted to avoid (seeing as the egg can easily be replaced) was the disgusting mess I seem to make every time I fry something in oil; and of course, cut the oil consumption itself! So what’s my secret, you ask? Millet flakes! Available in most well-stocked health food stores, they were a novelty purchase quite a while ago, and for a long time, I had no clue how to use them. I’m pretty sure they have several other awesome uses, but for me, this wins, hands-down. As an added bonus, this method is also suitable for those avoiding glutenous products.

Ingredients yielding 10

  • 200 g of tofu
  • 1 tbsp of ground flaxseed
  • soy sauce to taste (I like shoyu)
  • seasoning: pepper, paprika, ground onion and garlic
  • 1/2 c millet flakes
  • 1/2 c rice flour
  • water
  • pinch of salt
  • 1 tbsp of olive oil
  • some garlic powder*

Start by mixing together the tofu, flaxseed, soy sauce and seasoning. Mash together well using a fork. In two small bowls, prepare the rice dough and the millet. For the dough, add water to the salted rice flour slowly until the consistency resembles crepe dough. For the millet, add the olive oil and garlic powder, if using, to the flakes and mix gently with your fingers until evenly coated.

Now we’re ready to shape the balls! Before shaping, make sure you’ve started preheating your oven to about 180 °C. The balls should be about the size of a  Raffaello. Dunk the balls, one by one, in the dough, turning them gently with a fork to cover. Transfer to the millet bowl, where you’ve created a little well in the centre. Shake the bowl in circular motions to cover the ball in millet flakes, then place the ball on a baking sheet. Bake for about 30 minutes, or until golden brown.

Some final thoughts on this method … you can “oven-fry” pretty much anything you like, be it veggies, mushrooms, tempeh, etc. You can, if you wish, fry these in oil the conventional way – in that case, omit the olive oil used in the flakes.

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