Vegan "Chicken" Balls

Vegan Chinese-style "chicken" balls. They taste better than the real thing. If you enjoy eating chicken, you can use the batter with precooked chicken. Serve with your favorite sweet-and-sour sauce.

• Preparation Time: 20 mins
• Cooking Time: 4 mins
• Total Time: 24 mins
• Calories: 219 Calories

Ingredients

• 1 teaspoon salt
• 2 teaspoons baking powder
• 5 tablespoons water
• 1 teaspoon dried rosemary
• 2 cups boiling water
• 1 clove garlic, minced
• ¼ teaspoon ground black pepper
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• 1 ½ cups all-purpose flour, divided
• ¾ cup soy milk
• 2 tablespoons flaxseed meal
• 1 pinch salt, or more to taste
• 1 ½ tablespoons vegetable oil, or as needed
• 2 cubes vegan chicken-flavored stock
• 1 (12 ounce) package tofu, cut into 1-inch cubes

Recipe Instructions

Step 1

Heat oil in a large skillet over medium heat.

Step 2

Dissolve vegan stock cubes in the boiling water in a bowl. Add garlic, thyme, rosemary, sage, and 1 pinch salt. Cut tofu into 1-inch cubes and add to the marinade. Cover with plastic wrap and refrigerate, 4 hours to overnight.

Step 3

Mix 1 1/4 cups flour, baking powder, 1 teaspoon salt, and pepper together in a bowl. Place remaining flour in a shallow bowl.

Step 4

Stir 5 tablespoons water and flaxseed meal together in a separate bowl. Let "egg" stand until thickened, about 5 minutes. Add soy milk; mix well. Stir into the flour mixture until batter is well combined.

Step 5

Take the tofu pieces and dip them in bowl of flour; move into the batter to coat. Fry in the hot oil until browned, 2 to 4 minutes per side.