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Adam Liaw's easy chicken and tofu meatballs

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  • Preparation time:

  • Cooking time:

Ingredients

300g firm tofu, drained
500g chicken mince
1 onion, coarsely grated
1 egg
½ tsp salt
1 tbsp vegetable oil
½ cup Teriyaki Glaze
3 green oak-leaf lettuce leaves, to serve
½ tsp mixed black and golden sesame seeds, toasted
1 tbsp Japanese mayonnaise, to serve

Method

Drain the tofu and press between two plates for about 15 minutes to remove excess moisture. Crumble the tofu into a large bowl and mix through the mince, onion, egg and salt. Form into patty-shaped meatballs about 8cm long, 5cm wide, and 5cm thick. Refrigerate for about 20 minutes to allow the meatballs to firm.

Heat the oil in a large frying pan over medium heat and fry the meatballs in batches, turning often, for about 6 minutes until cooked through. After the last batch is cooked, return all the meatballs to the pan and add the Teriyaki Glaze. Turn the meatballs regularly through the glaze as it thickens to coat them.

Arrange the lettuce leaves on a plate and place the meatballs on top. Scatter with the sesame seeds and serve with a dollop of mayonnaise.

Notes