November 30, 2010

Spicy Tempeh Balls

Is there any one ingredient you've cooked with and thought it just wasn't at all what you had expected? Then it takes you ages to give it another go, all because of that one disappointing experience? Tempeh has been one of those ingredients for me. I tried cooking it once; I can't even remember what I was making, but it just wasn't right. Ever since then I've wanted to give it another chance, but it's taken me months to get back to it.

Since I've been cutting back on tofu, I thought tempeh is a less processed alternative, and so I bought a packet on my last visit to my local health food store. I am so glad this second attempt proved so much more successful and I will most definitely be cooking with tempeh again! It's actually a very useful ingredient, so I'm sure I won't be lost at recipe alternatives either!

Spicy Tempeh Balls

300g tempeh
1/2 brown onion, finely chopped
1 clove of garlic, finely chopped
1 large free-range egg yolk
1 tbsp less salt soy sauce
1 tbsp fresh ginger, grated
1 large tbsp bread or rice crumbs
1 red chilli, seeds removed, finely chopped
1 tbsp shiro miso
1 tbsp mirin
freshly ground black pepper

1 carrot grated, to serve
1 tbsp black sesame seeds, toasted, to serve

Preheat oven to 180C and line a baking tray with baking paper. Sauté the onion and the garlic in a dash of water or olive oil until translucent. Place all ingredients in a bowl of a food processor and process until smooth. Season with freshly ground black pepper. Shape the dough into balls and place on a baking tray. Bake for 20 minutes turning the balls over half way. Serve with grated carrot and toasted black sesame seeds.