Corn, quinoa and tofu balls with minty cream

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 1 HOUR (+ RE­FRIG­ER­A­TION TIME)

300g hard tofu

½ cup (100g) tri-colour quinoa

1 cup (250ml) water

3 (750g) corn cobs

1 egg, beaten lightly

2 spring onions, sliced finely

2 ta­ble­spoons finely chopped

fresh co­rian­der

rice bran oil spray

30g but­ter

2 cups (240g) frozen peas

100g sugar snap peas, trimmed

¾ cup (200g) sour cream

½ tea­spoon dried mint

sweet chilli sauce, to serve

1 Drain tofu on pa­per towel; cut into chunks.

2 Com­bine the quinoa and 1 cup (250ml) of water in a medium saucepan. Bring to the boil, re­duce heat to medium and cook, un­cov­ered, for 10 min­utes. Re­move from the heat and cover. Set aside to steam for 10 min­utes. Drain well.

3 Re­move ker­nels from two corn cobs. In a food pro­ces­sor, process tofu, corn and egg un­til al­most smooth. Trans­fer tofu mix­ture to a large bowl and stir in the drained quinoa, spring onion, co­rian­der and the ker­nels from the re­main­ing corn cob. Sea­son to taste with sea salt flakes and freshly ground pep­per. Shape heaped ta­ble­spoons of mix­ture into balls and place on an oven tray lined with bak­ing pa­per. Re­frig­er­ate for 30 min­utes.

4 Pre­heat oven 200°C (180°C fan-forced).

5 Spray tofu balls with rice bran oil and bake for 30 min­utes or un­til well browned.

6 Mean­while, com­bine but­ter and frozen peas in a medium saucepan over medium heat. Cook, cov­ered, for 5 min­utes. Add sugar snap peas and cook for a fur­ther 5 min­utes, stir­ring oc­ca­sion­ally.

7 Com­bine sour cream and dried mint in a bowl and stir to com­bine.

8 Serve tofu balls with warm peas, sour cream mix­ture and sweet chilli sauce. Not suit­able to freeze or mi­crowave.

Corn, quinoa and tofu balls with minty cream

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