Comments on: Tofu Meatballs in Sweet & Sour Sauce

By: Thomas

Thomas — Tue, 17 Aug 2021 09:53:06 +0000

In reply to Marie. I would recommend trying a different brand of tofu next time, maybe a semi-firm tofu as firm or extra-firm would probably crumble more.

By: Marie

Marie — Sun, 15 Aug 2021 20:21:19 +0000

This recipe was flavorful and I love the saté but I ended up eating it ground instead of in ball form because the tofu would not stick. I tried to press as much water as I could out but I could not get the balls to form and stay put. Nonetheless I ate it anyway and it was delicious.

By: Thomas

Thomas — Mon, 14 Jun 2021 12:10:48 +0000

In reply to gili. It can easily be found in the dry section of any Asian store, or often in the Asian section of most supermarkets. Otherwise, you can just omit it.

By: gili

gili — Sun, 13 Jun 2021 11:40:58 +0000

In reply to Thomas. If I can't find the specific mushroom, how can it be replaced?

By: Thomas

Thomas — Sat, 06 Jun 2020 13:13:02 +0000

In reply to Jill. Hi Jill, If you drain and follow the instructions the balls should not crumble at all, so no need for tapioca starch.

By: Jill

Jill — Fri, 05 Jun 2020 11:54:14 +0000

Hi Thomas… I was also thinking looking at this recipe that it could use a binder, as one of the commenters suggested that the balks were not holding together.Have you considered adding tapioca starch?