Tempeh Manchurian Balls
These veggie-packed manchurian balls coated in a spicy aromatic manchurian sauce are high in protein, vegan and gluten free!
Servings: 6
Ingredients
- 300 g tempeh
- 1 cup green beans
- 1 cup carrot or 1 medium carrot
- 1/2 cup edamame
- 1/4 cup spring onions
- 6 tbsp corn starch
- 2 cloves garlic
- 2 tsp minced ginger
- 1/4 tsp black pepper
- 1/2 tsp salt
Manchurian Sauce
- 1 tbsp olive oil
- 3 cloves garlic
- 2 tsp minced ginger
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp sriracha more if you want to spicier
- 1 tsp rice wine vinegar or mirin
- 1 tbsp corn starch 1 cup water
- salt if needed
Garnish
- spring onions handful
Instructions
- Add tempeh, green beans, carrot, edamame, spring onions, aromatics, black pepper, salt and corn starch to a food processor.
- Pulse or chop until finely minced. Roll them into small balls with your hands and place them evenly in an air fryer.
- Spray olive oil and air fry for 15 minutes at 190C until crispy. Flip or shake the air fryer pan halfway.
- Alternatively, you can also heat oil over medium high heat and pan fry the balls until golden. Drain on paper towels.
- To a pan, add oil and saute garlic, ginger for a minute.
- Add soy sauce, rice wine vinegar, sriracha, dark soy sauce and mix well. Add corn starch slurry.
- Cook until the sauce thickens. Add the air-fried manchurian balls and toss gently or spoon over the sauce so they're coated.
- Garnish generously with spring onions. Enjoy!