Coriander-spinach soybean stew with spicy breaded tofu meatballs
For the soybean stew, first heat the oil in a saucepan and add the chopped onion, salt and fry for 3-4 minutes. You can also add the crushed garlic, which you leave to fry while you dice the potatoes.
Crumble the tofu and add the finely chopped spring onions. Mix in the hot paste and chopped kimchi, add the flour, pepper and grated lime zest. Knead the whole thing and form 15-20 gram balls from the mass. Mix the flour with salt and plant milk for the paneer. You should get a thicker pancake batter consistency, which you dip the balls in, then roll in the panko crumbs mixed with sesame seeds and set aside.
Blend the vegetable base in a powerful blender until creamy, then return it to the pot, where we add the soybeans, the sour cream substitute and the juice of a lime. Cook over medium heat for about 10 minutes. The soybeans will never soften as much as their colorful counterparts, but that's okay, as this gives the vegetable an extra texture.
Heat plenty of oil in a small saucepan to 150-155 degrees, giving the meatballs enough time to cook through and get a nice golden brown. 5-6 balls can easily go into the oil at a time. When they are cooked, remove them with a suitable slotted spoon and serve.
Place the vegetable mixture in a deep plate, place 3 meatballs on top, drizzle with a little sour cream substitute mixed with lime juice, and a little of the kimchi juice, then serve sprinkled with freshly chopped spring onions and coriander.
- Preparation time: 40 minutes
