Tofu And Chicken Meatballs In Teryaki Sauce (Japane

Name: Tofu And Chicken Meatballs In Teryaki Sauce (Japanese-Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meatballs; 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; Teriyaki Sauce (can double if desired); 1 tablespoon soy sauce; 1 tablespoon sugar; 1 tablespoon mirin; 2 teaspoons rice vinegar; 1/2 teaspoon cornstarch (potato starch is fine, too)

Servings: persons

Meatballs
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
Teriyaki Sauce (can double if desired)
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon mirin
2 teaspoons rice vinegar
1/2 teaspoon cornstarch (potato starch is fine, too)

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.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Meatballs, 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), and more.

Yes, Tofu And Chicken Meatballs In Teryaki Sauce (Japanese-Style) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofu And Chicken Meatballs In Teryaki Sauce (Japanese-Style)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions