Tofu Balls with Peppers
- 1 shallot
- 300 grams Tofu
- 1 tablespoon soy sauce
- 1 teaspoon Mustard
- 1 egg
- 1 egg yolk
- 20 grams Whole wheat flour
- 2 tablespoons finely grated Crispbread
- 1 tablespoon chopped parsley
- 1 tablespoon scallions
- large bell Bell pepper (green and red)
- 2 tablespoons butter
- 1 liter Vegetable broth
Peel the shallots and chop finely. Drain the tofu and mash finely with a fork. Knead tofu and shallots with soy sauce, mustard, egg, egg yolks, flour, parsley, chives and bread crumbs into a dough with your hands. Form into small balls.
Rinse the peppers, clean, cut in half, remove seeds and ribs and cut into small pieces. Heat the butter and sauté the pepper pieces. Pour in 1/2 cup water and add salt and pepper to taste, cover and cook for about 8 minutes. Open and braise, then let the liquid evaporate over high heat.
Meanwhile, boil the vegetable broth in a large pot Add the tofu balls, cover and cook over low heat for 10 minutes, turning once carefully.
Serve the tofu balls with the peppers and garnish with chives.