I have a ton of cookbooks (probably close to 500 or so, I Know!), and although I love reading them, I tend to cook off the cuff most nights (a pinch of this, a pinch of that...). But recently I made a pact with myself to try some new recipes from these awesome books.What you see above, was a recipe that I tried the other night. The book is Tofu Cookery, 25th Anniversary Edition by Louise Hagler. I adapted the recipe for Chinese Sweet-And-Sour-Balls, adding garlic, fresh ginger and sriracha sauce. I also omitted the sauce, because I wanted to dip the tofu balls in hoisin sauce. Next time I'll try the sweet and sour sauce. These were delicious! My family gobbled them up, and asked me to make them more often. Yum!
I'm not going to post the recipe, because I'm not sure about copyrights with the book. But if you have this book, or have thought about getting it, this is an awesome recipe. Although they were round like small meatballs, they had a very different texture.They were delicate, with a great flavor and unusual at the same time. The sauce that we dipped them in was a mix of hoisin and sriracha sauces.
Unfortunately I didn't get a pic of the finished dish, as everyone dug into them so quickly they dissapeared. The picture above is what they looked like before being baked. Cute, aren't they?
On a different note, I put up a review of some awesome new ice cream on Everyday Dish. Go check it out!
