Asian Vegan Meatballs, Recipe Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 1 block (400 g) extra-firm tofu
• 175 g (2 cups) finely sliced mushrooms
• 1 small yellow onion, minced
• 1 large garlic clove, minced
• 135 g (1 cup) gluten-free breadcrumbs
• 30 g (2 tbsp) plant-based milk substitute*
• 30 g (2 tbsp) Bragg's sauce
• 5 g (1 tsp) Worcestershire sauce
• 15 g (1 tbsp) sesame oil
• 2 cloves garlic
• 10 g (1/2 tbsp) grated fresh ginger
• 60 ml (1/4 cup) Bragg's sauce
• 250 ml (1 cup) water
• 95 g (1/2 cup) brown sugar
• 45 g (2 tbsp) Hoisin sauce
• 10 g (1 tbsp) cornstarch