"Chinese" Sweet and Sour Balls
from: Dr House

From Louise Hagler's Tofu Cookery

SERVES 6 , 36 balls

• 1 1/2 lbs extra-firm silken tofu
• 1 1/2 tablespoons peanut butter
• 1/4 cup parsley
• 8 green onions
• 8 ounces water chestnuts, chopped
• 1/4 cup canned mushroom slices or 1/2 cup fresh mushrooms
• 1 cup green pepper

Sauce

• 1 1/2 cups unsweetened pineapple juice
• 1/2 cup brown sugar
• 2 tablespoons brown sugar
• 1/2 cup apple cider vinegar
• 1/4 teaspoon garlic powder
• 2 tablespoons cornstarch
• 1/4 cup Braggs liquid aminos or soy sauce

Balls:.

Yes the recipe does say brown sugar twice. Yes unless you want to convert from grams use both.

cut onions and green peppers into 1/4 inch pieces.

Mash tofu in bowl.

Then mix in the rest of the ingredients. Form into 2 inch balls. Roll in flour and fry in 1/2 inch oil browning on all sides. Do NOT let oil smoke. Drain on paper towels. Serve hot.

Sauce:.

Combine sauce in saucepan over med heat.

Whisk out the lumps and heat, stir constantly until thickens.

Pour over balls when serving. Make sure they are well coated.