These gluten free “meatballs” from Gf-Zing! have the texture of gnocchi. The cream-based curry sauce is delicious with sweet potato fries.
Mix the following with your hands:
1 block (1 pound) firm tofu
1 cup minced scallion (both the white and green)
2 tablespoons chopped parsley
2 tablespoons potato starch (katakuriko)
6-8 tablespoons sweet brown rice flour – this is like mochiko or sweet rice flour (also called glutinous rice flour even though it does not contain gluten) – it is made from sweet brown rice
1 tablespoon oil
1 tablespoon curry powder (make your own using Rebecca Reilly’s recipe from Gluten Free Baking)
1 teaspoon ground ginger
1/2 teaspoon salt
Mix all these ingredients and as you mix you will notice that the liquid is taken up by the flours. Add sweet brown rice flour as needed to reach a consistency where “meatballs” can be formed. Make walnut sized balls.
Fry the balls in 1 tablespoon of oil in a large non-stick frying pan over medium heat until they are golden. Remove the balls to a plate. To the oil remaining in the pan, add
2 tablespoons curry powder and fry briefly. Add
1 1/2 cups of New England hard cider (this is like white wine – it is not sweet).
Reduce the wine to 1/3 cup. Add the tofu balls back to the pan and add
1 cup heavy cream or coconut milk
2 cups gluten free chicken stock
Bring to a boil, cover and simmer for 20 minutes. The sauce will thicken as the balls absorb the stock. Check from time to time and stir.
When cooked, serve with sweet potato fries.
Make sure all your ingredients are gluten free!.1