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INGREDIENTS:
- 1 block tofu, drained & pad dry
- 1 small ginger piece, minced
- 3 garlic cloves, minced
- Handful fresh cilantro, chopped
- 2 spring onions, diced
- 1 tbsp soy sauce
- 1 tbsp gochujang
- 2 tbsp panko breadcrumbs
SAUCE:
- 1 shallot, minced
- 1 small ginger piece, minced
- 2 garlic cloves, minced
- 1 tbsp gochujang
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1/2 cup veggie broth
- Juice 1 lemon
METHOD:
1. Crumble the tofu through your fingers in a bowl. Add the rest of the ingredients and squeeze the mixture together with your hands. Take about 2 tbsp and form into 9 balls. Bake in the oven at 200C for 20 minutes. Flipping halfway through
2. Heat up some oil in a pan on medium heat and sauté the shallot, ginger & garlic for 30 seconds. Add the rest of the ingredients and stir to combine.
3. Add the tofu meatballs and coat in the sauce.
4. Serve and ENJOY!
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