Brown Rice And Tofu Teriyaki Balls | Donna Hay

Ingredients

• 400g can chickpeas (garbanzos), drained and rinsed
• 200g firm tofu, grated
• 2 teaspoons soy sauce
• ¼ cup (40g) wholemeal (whole-wheat) flour
• 2 teaspoons grated ginger
• 2 cloves garlic, crushed
• 2 green onions (scallions), finely chopped
• 1 cup (20g) baby spinach, finely chopped
• 2 teaspoons sesame oil
• 1 sheet nori (dried seaweed), thinly sliced
• 1 cup coriander (cilantro) leaves
• toasted sesame seeds and steamed brown rice, to serve
• 1 teaspoon grated ginger
• ¼ cup (60ml) mirin (Japanese rice wine)
• ¼ cup (60ml) soy sauce
• 2 tablespoons rapadura sugar
• ¼ cup (60ml) water