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Sticky Holy Basil Balls

Name: Sticky Holy Basil Balls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 200 g Super-firm tofu; 1 tbsp Dark soy sauce; 1 tbsp Tomato puree; 1 tsp White miso paste; 10 g Holy basil; 1 clove Garlic; 0.5 tbsp Fresh ginger; 1/2 cup Fine breadcrumbs; 1 tbsp Cornflour; 2-4 tbsp Water; 1 tbsp Light soy sauce; 1 tbsp Vegetarian oyster sauce; 0.5 tbsp Dark soy sauce; 2 tbsp Brown sugar; 2 tbsp Water; 2 cloves Garlic; 2 Bird’s eye chillies; 10 g Holy basil; Brown rice; Spring onions; Sesame Seeds

Sticky, spicy, and seriously addictive. These tofu balls are baked until golden and then glazed in a rich, holy basil sauce that hits the spot. Serve them over a bowl of fluffy brown rice for a simple, vibrant meal that brings a taste of Thailand straight to your kitchen.

Prep

20m

Cook

25m

Total

45m

Sticky Holy Basil Balls

Sticky, spicy, and seriously addictive. These tofu balls are baked until golden and then glazed in a rich, holy basil sauce that hits the spot. Serve them over a bowl of fluffy brown rice for a simple, vibrant meal that brings a taste of Thailand straight to your kitchen.

Prep

20m

Cook

25m

Total

45m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat your oven to 190°c.

For

2

M

I

For the tofu balls:

200

g

Super-firm tofu

1

tbsp

Dark soy sauce

Per Serving

Calories

352kcal

Fat

8g

Saturates

1g

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Sticky Holy Basil Balls

Sticky, spicy, and seriously addictive. These tofu balls are baked until golden and then glazed in a rich, holy basil sauce that hits the spot. Serve them over a bowl of fluffy brown rice for a simple, vibrant meal that brings a taste of Thailand straight to your kitchen.

Sticky Holy Basil Balls

Sticky, spicy, and seriously addictive. These tofu balls are baked until golden and then glazed in a rich, holy basil sauce that hits the spot. Serve them over a bowl of fluffy brown rice for a simple, vibrant meal that brings a taste of Thailand straight to your kitchen.

Your private notes

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Comments

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