Potato and Tofu Balls

Ingredients

• 2 medium-sized potatoes (1lb, roughly chopped)
• 1 medium-sized carrot (roughly chopped)
• 16 oz firm tofu
• 1/2 cup chopped onion
• 1/2 cup chopped kale stems
• 1/2 cup chopped carrot (frozen or fresh)
• 3 tablespoons toasted almonds (coarsely chopped)
• salt and pepper (to season)
• 1/2 teaspoon mushrooms seasoning
• sesame oil
• cornstarch
• cooking oil
• a handful of chopped scallions
• 4 slices ginger
• 4 dried chili peppers
• 1 tablespoon soy sauce
• 1 1/2 cups water or veggie stock
• 1 tablespoon vegan oyster sauce
• 1/2 teaspoon sugar
• 1 teaspoon dark soy sauce

Instructions

1. 1

   Heat a non-stick skillet over medium heat with about a tablespoon of oil. Sauté onion, carrot, and kale stems until tender, then season with salt and pepper. Set aside.

2. 2

   Next, place tofu in a nut milk bag to squeeze out as much liquid as you can. Empty to a large mixing bowl, then add the cooked vegetables, and toasted almonds. Season with 1 teaspoon salt, a dash of pepper, ½ teaspoon of mushroom seasoning, and a drizzle of sesame oil. Using your hand or spatula, mix to combine. Add about a tablespoon of cornstarch and mix to combine. You should be able to form into a ball easily, if not, add another tablespoon of cornstarch. Roughly divide into 12 equal portions and roll each one between your palms into a ball.

3. 3

   Preheat your air-fryer to 375F (190C). Meanwhile, place chopped carrots and potatoes on a shallow plate and coat them generously with a tablespoon of oil. Transfer to the air-fryer inner rack and roast for 10-12 minutes until golden brown. Empty to a bowl.

4. 4

   Next, preheat the air-fryer to 390F (200C). Arrange the tofu balls, in one layer, on the air-fryer inner rack, adding more oil if needed. Air-fry tofu balls for 8-10 minutes until golden brown. Cook in batches if needed.

5. 5

   Prepare a thin cornstarch slurry by mixing 2 teaspoons of cornstarch with 1 tablespoon of water.

6. 6

   Heat the same skillet above with a few teaspoons of oil. Sauté ginger until aromatic and stir-fry the chili peppers for a few more seconds. Add the soy sauce (be careful as it will splash) and water. Season with vegan oyster sauce, sugar, dark soy sauce, sesame oil, and pepper.

7. 7

   Add the roasted carrot and potatoes. Cover the pan with a lid and cook over medium heat until the potatoes are fork-tender, about 2-3 minutes.

8. 8

   Uncover, and slowly add in the cornstarch slurry and thicken until desired thickness. Finally, add the tofu balls and toss until well-coated, then fold in the scallions. Serve warm with a bowl of rice.