Description
These Pan-Fried Tempeh Ponzu Balls are a delicious plant-based appetizer or snack. Made with white beans, grated tempeh, fresh vegetables, and a light coating of flour, they are pan-fried to a crispy golden brown and served with tangy ponzu sauce. They provide a perfect balance of protein and fiber with a flavorful Asian-inspired twist.
Ingredients
Main Ingredients
- 1 (15-ounce) can white beans, drained and rinsed
- 1 tablespoon water
- 8 ounces tempeh
- 3 tablespoons whole wheat, rye, almond, or buckwheat flour
- 1 tablespoon nutritional yeast
- 3 cloves garlic, chopped
- 1/4 cup minced yellow onion
- 1/2 cup fresh (or frozen) corn or grated carrots
- 1/2 cup finely chopped green cabbage
- 1/4 teaspoon fine-grain sea salt, or to taste
- 1 – 2 tablespoons extra-virgin olive oil
- 1/4 cup ponzu sauce
Instructions
- Prepare the Bean Puree: Place the drained and rinsed white beans along with 1 tablespoon of water into a bowl. Use a hand blender or standard blender to puree the beans until smooth. Transfer the puree to a mixing bowl for the next step.
- Grate and Mix Tempeh: Using a box grater, grate the tempeh directly over the bowl containing the bean puree. Add the choice of whole wheat, rye, almond, or buckwheat flour, nutritional yeast, chopped garlic, minced yellow onion, corn or grated carrots, finely chopped green cabbage, and sea salt. Use your hands to thoroughly combine all the ingredients until well mixed.
- Shape into Balls: Using a tablespoon, scoop and shape the mixture into small balls. You can refrigerate these formed balls in an airtight container for up to 3 days if needed.
- Pan-Fry the Tempeh Balls: Heat 1 to 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Add half of the tempeh balls to the skillet and cook for 7 to 9 minutes total. Allow them to brown well, shaking the skillet regularly to prevent sticking and ensure even cooking. Flip and cook until all sides are deeply golden and crispy. Remove from skillet and cook the remaining balls in the same manner.
- Serve: Serve the pan-fried tempeh balls immediately, drizzled with ponzu sauce or with the ponzu sauce on the side as a dipping sauce for added flavor.
Notes
- Yields approximately 30-40 tempeh balls, ideal for serving about 6 people.
- You can substitute white cannellini beans with canned chickpeas if preferred.
- Store any uncooked tempeh balls in an airtight container in the refrigerator for up to 3 days.
- Feel free to experiment with store-bought ponzu sauces or try making your own at home.