My nana is seriously fantastic. She’s the only person in my life who will txt me to say that RENT is on TV and that she’s going to tape it, while also being able to identify buttonholing and stitching on a opshop dress of mine as dating it back to the 1950s. She was one of the very first readers and supporters of this blog back in 2007 and has always been a positive presence in my life. As if all that weren’t enough, a while back she commented on a tofu-centric post on this blog with Tofu “Balls”, a recipe she “used heaps over 20 years ago.”
I guess the title isn’t overly inviting – anything with inverted commas seems a little hesitant. That said, these literally are balls of tofu – just because there’s not any meat doesn’t make these any less, erm, ballsy, so there’s no need for them to cower behind quotation marks. Amusing thought they may be.
All hesitancy aside, they’re really, really delicious. I did kind of tweak the recipe – I love tofu, I love rolled oats, but I don’t think I can face them together. The combination belongs back in the shadows of “over 20 years ago”…for everyone’s sake. That said, if you’re game, then certainly go ahead and use them instead of the breadcrumbs/ground almonds.
With thanks to Nana for the heads-up.
In a food processor, mix the following till a crumbly mixture forms.
1/2 cup chopped peanuts or cashews
1 finely chopped onion
2/3 cup soft breadcrumbs, or 1/2 cup ground almonds
1 egg (optional – leaving it out makes these vegan)
2 tablespoons chopped fresh basil
2 Tablespoons Shoyu or soy sauce
1 block firm tofu (I used half, or two squares, from those four-packs of firm tofu you get from the vege market)
Roll into balls, not too large – about the size of the old 50c pieces, or a walnut. The second time I made these I rolled them in ground almonds which was rather nice, but the world won’t fall apart if you don’t do it. Heat a little rice bran oil in a wide pan, and cook till the balls are crisp and browned on all sides.
Nana also recommended a sauce made by bringing peanut butter, lemon juice and water to the boil in a pan while stirring with a spatula, although I imagine any kind of dipping sauce you have to hand would work with these – chilli sauce, for example…
Title brought to you by: Ball and Biscuit from Elephant, the album you probably own if you’re a casual White Stripes fan. Casual we are not.
Music to blog by:
The Dirty Projectors’ No Intentions, as above, from their album Bitte Orca. See? Intriguing! Hummable!
I Cut Like A Buffalo from the Dead Weather’s debut album Horehound. The music video for this is compelling stuff. I hope sincerely that Jack White recreates that dance on stage when we see them live on the 17th. I don’t think I’ll be that functional on the 16th. 2005 seems a long time ago.
Patti LuPone singing Rainbow High – say what you will about Andrew Lloyd Webber, but the music to Evita is stunning, and this cabaret performance from LuPone at Les Mouches in 1980 is particularly ferocious. Makes me want to grab a microphone and snarl “so Christian Dior me!” too. Wish someone would stage a version of it here.
Next time: we’re having a combined Wellington Phoenix pre-game get-together/Rod Stewart Appreciation Day thing tomorrow (long story…actually no, that explains it all really) which I’m catering (self-imposedly) and the menu is growing more and more dizzying in proportions…no doubt I’ll have plenty to blog about. Like Nigella’s Girdlebuster Pie. Do you not want to know more with a name like that?