There are times when a challenge is thrown at you smack in the face, when you least expected it. And this challenge came in the form of preparing vegetarian dishes for a week upon the request of one of my family members.
It really caught me off guard when the request was made. But like I said, I considered the request a challenge. For this recipe I didn't need to scour the net because I felt that this was simple enough and that that family member who requested the vegetarian food loves Bolognese anyway.
Why the request for a one-week vegetarian meal; I did not ask.
- 3 firm tofu
- 1/4 cup panco breadcrumbs
- 1 egg
- 1 fresh Shiitake mushroom, chopped
- 1 clove garlic, chopped
- 1/2 tsp Maggi seasoning
- 1/2 cup vegetable oil
In a bowl, mash the tofu and then, add in the rest of the ingredients. Mix well. Form the mixture into golf-ball size tofu balls and put in the fridge for about 15 minutes for them to firm up. If the tofu is too watery and the mixture does not seem to hold its shape, add a little bit more panco.
After 15 minutes, take out the tofu balls from the fridge. Heat the oil in a pan and fry the tofu balls until golden brown in colour. Dish out and set aside while you prepare the Bolognese sauce as you would when you make Spaghetti Bolognese. Make the sauce! Don't use bottled ones! Once the sauce is ready, place the fried tofu balls and allow to simmer gently for about 3 minutes.