TOFU AND CHICKEN MEATBALLS IN TERYAKI SAUCE (JAPANESE-STYLE)

Tofu and Chicken Meatballs in Teryaki Sauce (Japanese-Style) image

Provided by Maggie

Time 30m

Yield 20 meatballs

Number Of Ingredients 14

9 ounces ground chicken
5 ounces medium firm tofu (about 1/3 of 14-oz. package, wrap in paper towel for 15 minutes to drain)
1 sweet bell pepper, minced (3 oz, 87 g, red is nice, but any color is fine)
1 green onions or 1 scallion, minced
1 inch ginger (if using a tube, otherwise about 1 tsp. grated ginger)
1 egg
3 dashes salt (to taste)
fresh ground black pepper (to taste)
1 tablespoon cooking oil
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon mirin
2 teaspoons rice vinegar
1/2 teaspoon cornstarch (potato starch is fine, too)

Steps:

Whisk together the teriyaki sauce ingredients and set aside.
Combine ground chicken, sweet bell peppers, green onion and drained tofu (broken into small pieces) and, once blended, mix in the egg, grated ginger, salt and pepper.
Form into small balls (just a bit smaller than a ping pong ball - you should get about 20).
Heat the oil and add the meatballs, leaving some space between them (in two batches if necessary). Cook until browned on one side (about 3 minutes) and then flip over until cooked through.
With all of the meatballs (back) in the pan, add the sauce and cook until the sauce thickens. Carefully mixing so that the meatballs are covered with the sauce.

Nutrition Facts : Calories 37.4, Fat 2.2, SaturatedFat 0.5, Cholesterol 20.1, Sodium 90, Carbohydrate 1.3, Fiber 0.1, Sugar 0.8, Protein 3.2