Tofu Balls with Golden Gravy

Ingredients （yields : 2 servings)

• 200 g firm tofu

• 1 tbsp light soy sauce

• 1 egg

• 50 g oat flour + more for shaping

• A pot of water

• 30 g all-purpose flour

• 2 tsp tumeric powder

• 1/4 tsp cardamom powder

• 1/4 tsp nutmeg powder

• 1/4 tsp ginger powder

• 1/4 tsp cumin powder

• pinch of ground black pepper

• 30 g butter

• 500 ml vegetable broth

• 2 tsp first extraction soy sauce

• 1 tsp Dijon mustard

• 1 tbsp maple syrup

• Salt

Realisation

1. Grate the tofu;

2. Add the light soy sauce and mix until evenly distributed;

3. Add the egg and mix until combined;

4. In another bowl, combine the flour with a pinch of salt;

5. Add the flour mixture to the tofu-egg mixture, then mix until a dough forms;

6. Shape the dough into ping pong ball-sized pieces, dusting the surface with more flour if needed;

7. Lightly season the pot of water with salt, then bring the water to a boil;

8. Add the tofu balls and cook until they rise to the surface, then continue to cook for another minute;

9. Drain the tofu balls and set aside;

10. Sift the flour, tumeric, cardamom, nutmeg, ginger, cumin powder and ground black pepper together to create a flour-spice mixture;

11. Melt the butter in a skillet;

12. Add the flour-spice mixture and cook for 2 minutes;

13. Gradually add the warm broth while whisking to form a smooth sauce;

14. Add the first extraction soy sauce, the Dijon mustard and maple syrup, and mix until combined;

15. Taste the gravy and add salt to your preference;

16. Transfer the tofu balls to the gravy, and simmer until sauce thickens;

17. Serve and enjoy!