Tofu balls with sesame seeds in teriyaki sauce

Ingredients:

Tofu balls with sesame seeds

• 200 g of firm tofu, diced
• 60 g almonds
• 30 g pumpkin seeds
• 2 tablespoons ground flaxseed
• 1 tbsp. lightly salted soy sauce
• 1 tbsp dark sesame oil
• 2 cloves garlic, chopped
• 2.5 cm peeled ginger root, finely chopped
• 4 sun-dried tomatoes

Sesame topping

• 55 g sesame seeds

Teriyaki sauce

• 2 tablespoons finely grated fresh ginger root
• 1 tbsp dark sesame oil
• 2 cloves garlic, crushed
• 3 tablespoons lightly salted soy sauce
• 1 tbsp mirin
• 1 tbsp light brown sugar
• 1 tsp. rice vinegar
• 1 teaspoon cornstarch mixed with 1 tablespoon water

Innings

• 2 tbsp. l. chopped cilantro
• 1 green onion, thinly sliced
• Special equipment: 24 skewers

Preparation:

1. Preheat oven to 175°C.
2. Tofu balls:
   
   Place the tofu, almonds, pumpkin seeds, flaxseeds, soy sauce, sesame oil, garlic, ginger, and sun-dried tomatoes in a food processor. Process until smooth but still has some texture, 8-9 pulses. Be careful not to overprocess.
3. Using clean hands, form the mixture into 1-tsp balls. On a small plate, roll each ball in sesame seeds to coat completely, then place on a baking sheet. Bake for 15-20 minutes until golden brown.
4. Teriyaki sauce:
   
   Place the grated ginger, sesame oil, and garlic in a small saucepan and simmer over low heat for about 1 minute. Then add the soy sauce, mirin, brown sugar, and rice vinegar. Once the sugar has dissolved, pour in the cornstarch slurry and continue stirring over low heat for a couple of minutes, until the mixture thickens and becomes glossy.
5. When the tofu balls are done, remove them from the oven. Pour the sauce onto a serving platter. Arrange the balls on top of the teriyaki sauce. Sprinkle with cilantro and green onions. Serve with skewers.