Wakame and tofu brown rice balls

donna hay - Fresh + Light - - Light Sweet Treats - ++

1 egg past11ta­ble­spoon­whitemisopaste

2 cups cooked brown rice

200g firm tofu, grated

2 green onions (scal­lion), finely chopped 2 ta­ble­spoons wakame sea­weed flakes+ 2 ta­ble­spoons sesame seeds shichimi tog­a­rashi++, to serve

ginger tofu may­on­naise (see note, left)

300g silken tofu

2 ta­ble­spoons pick­led ginger, plus ex­tra to serve ½ tea­spoon sea salt flakes Pre­heat oven to 200°C (400°F). Place the egg and miso in a small bowl, whisk to com­bine and set aside.

Place the rice, tofu, onion and wakame in a large bowl and stir to com­bine. Place half the mix­ture in a small food pro­ces­sor and process un­til the mix­ture comes to­gether. Re­turn to the bowl, add the egg mix­ture and sesame seeds and stir well to com­bine. Roll ta­ble­spoons of the mix­ture into 30 balls and place on a large oven tray lined with non-stick bak­ing pa­per. Cook for 15 min­utes or un­til golden and firm.

To make the ginger tofu may­on­naise, place the tofu, pick­led ginger and salt in a small food pro­ces­sor and process un­til smooth. Serve the rice balls with the tofu may­on­naise, shichimi tog­a­rashi and ex­tra pick­led ginger. MAKES 30.

+ Wakame sea­weed is a dried flaked sea­weed. It can be found in health food stores and Asian su­per­mar­kets. You can use shred­ded nori in­stead, if you like.

Shichimi tog­a­rashi is a Ja­panese spice mix avail­able from Asian su­per­mar­kets.

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