Lion Head Meatball in Mushroom Broth
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6 ingredients
20 Minutes
4 Servings
Medium
Vegan
INGREDIENTS
| MEATBALLS | |
| 200g | silken tofu |
| 600g | KARANA™ MINCED jackfruit meat |
| 10g | mushroom broth granules |
| Broth: | |
| 500ml | water |
| 10g | mushroom broth granules |
| 60g | taiwanese cabbage |
| MEATBALLS | |
| 7oz | silken tofu |
| 21oz | KARANA™ GROUND jackfruit meat |
| 2tbsp | mushroom broth granules |
| Broth: | |
| 2cups | water |
| 2tbsp | mushroom broth granules |
| 2oz | taiwanese cabbage |
Preparation Method
1.
Place silken tofu and KARANA™ GROUND jackfruit meat in pastry mixer with a paddle beater.
Beat at medium speed for 3 minutes. Season with mushrooms broth granules and beat again for 2 minutes.
2.
Remove the beaten KARANA™ GROUND jackfruit meat and shape a portion of 3 oz. into a meatball.
Repeat until all the KARANA™ GROUND jackfruit meat is used up.
3.
Heat oil, deep fry each ball to a golden brown.
Drain on paper towels.
4.
Bring water to boil. Add mushroom broth granules and meatballs.
Cook for 3 minutes.
Add Taiwanese cabbage and cook for another minute.
Dish up and serve.
