TERIYAKI SESAME TOFU BITES

Teriyaki Sesame Tofu Bites image

Provided by Food Network

Categories appetizer

Time 40m

Yield 24 servings

Number Of Ingredients 20

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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

Steps:

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.