Tofu And Chicken Meatballs In Teryaki Sauce (japanese-style)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 9 ounces ground chicken
• 5 ounces medium firm tofu (about 1/3 of 14-oz. package, wrap in paper towel for 15 minutes to drain)
• 1 sweet bell pepper, minced (3 oz, 87 g, red is nice, but any color is fine)
• 1 green onions or 1 scallion, minced
• 1 inch ginger (if using a tube, otherwise about 1 tsp. grated ginger)
• 1 egg
• 3 dashes salt (to taste)
• fresh ground black pepper (to taste)
• 1 tablespoon cooking oil
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon mirin
• 2 teaspoons rice vinegar
• 1/2 teaspoon cornstarch (potato starch is fine, too)

Recipe

• 1 whisk together the teriyaki sauce ingredients and set aside.
• 2 combine ground chicken, sweet bell peppers, green onion and drained tofu (broken into small pieces) and, once blended, mix in the egg, grated ginger, salt and pepper.
• 3 form into small balls (just a bit smaller than a ping pong ball - you should get about 20).
• 4 heat the oil and add the meatballs, leaving some space between them (in two batches if necessary). cook until browned on one side (about 3 minutes) and then flip over until cooked through.
• 5 with all of the meatballs (back) in the pan, add the sauce and cook until the sauce thickens. carefully mixing so that the meatballs are covered with the sauce.