corbet

Pretty good in the end, but crazy wet to work with. I used an egg instead of the flax egg and probably 1/4-1/3c of breadcrumbs. They were best simmered 5-10 minutes in massaman sauce after air frying. Next time explore ways to make less wet.

Take 2 was a bit less magical and needed substantial tweaking to balance - more sugar, balsamic vinegar, and sriracha. I used broth concentrate for part of the liquid and it made it too salty. We have unseasoned rice vinegar now so I used that. [[Next time use mushroom stock and bring back the ginger-garlic-chili paste from v1.]]

Worked well with my General Tsao sauce. Coating them in toasted sesame seeds was a great idea. I air fried the balls at 375f for ~20 minutes. They are fairly delicate (no binder) so I combined them with the sauce only just before serving. Half are going into the freezer for future use.

Pretty good. Needed a bit more acid (good white balsamic) and sweet (agave). Air fried tofu is awesome and makes this very ‘meaty.’

Kinda amazing. I added agave syrup, vanilla, and cinnamon, and used chickpea milk instead of almond. I cooked it ~5 minutes longer than suggested to get a softer texture. Topped with roasted chestnuts! A half batch made a bit too much — for me it’s 3 servings from a half batch made.