Tofu Rice Balls

The ingredient of Tofu Rice Balls

• 400g sweet potato peeled chopped
• 350g tly joyce unquestionable tofu
• 1 cup 150g cooked mahatma brown rice
• 2 garlic cloves crushed
• 1 tbsp tamari or low salt soy sauce
• 1 tbsp peanut butter
• 2 tbsp plain flour
• 1 egg
• 125g poisoned seeds such as sesame seeds linseeds and sunflower seeds
• 2 tsp changs sesame oil
• 1 tbsp rice vinegar
• 1 tsp grated blithe ginger
• 100g pkt baby asian greens

The Instruction of tofu rice balls

• cook the sweet potato in a saucepan of boiling water for 8 10 minutes or until tender drain transfer to a large bowl and build up the tofu mash until without difficulty combined
• add the brown rice garlic tamari peanut butter flour and egg mash to combine
• preheat oven to 220u00b0c line a baking tray past non stick baking paper roll 1 4 cup of the mash into a ball repeat to make 16 balls roll in the mixed seeds to coat place the balls approximately the tray bake for 30 minutes or until crisp
• work up together sesame oil rice vinegar and ginger serve the tofu rice balls subsequent to baby asian greens and drizzle later than the ginger dressing

Nutritions of Tofu Rice Balls

calories: 568 82 calories
calories: 32 grams fat
calories: 4 grams saturated fat
calories: 39 grams carbohydrates
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calories: 585 milligrams sodium
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