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Edamame-corn-tofu-galette with sweet tamari sauce
Naturally Brewed Soy Sauce
Panko - Japanese Style Crispy Bread Crumbs
Main courses
Vegetables
Vegetarian kitchen
Vegan recipes
Snacks
Total time
35 mins
Preparation time:
35 mins
Nutrition facts (per portion):
1624 kJ / 388 kcal
Fat:
14.8 g
Protein:
24 g
Carbohydrates:
38.2 g
Ingredients for 4 portion(s)
For the tamari sauce:
- 4 tsp potato starch (or corn flour)
- 6 tbsp Kikkoman Tamari gluten-free soy sauce
- (or 6 tbsp of Kikkoman naturally brewed soy sauce)
- 4 tbsp of sweet white wine
- 200 ml vegetable broth
- 1 tbsp canned sweetcorn water
- 1 tbsp of sugar
- ½ tsp sesame oil
For the Galettes:
- 240 g Edamame, without shell
- 50 g corn (canned)
- 400 g solid tofu
- 20 g ginger
- 4 tbsp Kikkoman Panko – Japanese style crispy bread crumbs
- 5 tbsp potato starch (or corn flour)
- 1 tsp each of salt and sugar
- Approx. 2 tbsp of oil
Preparation
- For the tamari sauce, mix the potato starch with 4 teaspoons of water. Bring soy sauce, white wine, vegetable stock, sweetcorn water and sugar to the boil in a pot. Add the potato starch and bring to the boil again. Add sesame oil at the end.
- For the galettes, blanch the edamame and drain well. Drain corn well as well, dab tofu dry. Peel the ginger and grate finely. Mix tofu, ginger, panko flour, potato starch, salt and sugar in a bowl. Add edamame and corn and mix coarsely.
- Heat oil in a pan. Place food rings in the middle of the pan and spread the galette mixture in it. Remove the food rings, spread the galette mixture lightly with the back of a spoon and fry over medium heat for about 4-5 minutes. Turn the galettes with a spatula and fry for another 3-4 minutes.
- Place the galettes on a plate, pour the tamari sauce over them and serve.
Used products in this recipe
Total time
35 mins
Preparation time:
35 mins
Nutrition facts (per portion):
1624 kJ / 388 kcal
Fat:
14.8 g
Protein:
24 g
Carbohydrates:
38.2 g
Ingredients for 4 portion(s)
For the tamari sauce:
- 4 tsp potato starch (or corn flour)
- 6 tbsp Kikkoman Tamari gluten-free soy sauce
- (or 6 tbsp of Kikkoman naturally brewed soy sauce)
- 4 tbsp of sweet white wine
- 200 ml vegetable broth
- 1 tbsp canned sweetcorn water
- 1 tbsp of sugar
- ½ tsp sesame oil
For the Galettes:
- 240 g Edamame, without shell
- 50 g corn (canned)
- 400 g solid tofu
- 20 g ginger
- 4 tbsp Kikkoman Panko – Japanese style crispy bread crumbs
- 5 tbsp potato starch (or corn flour)
- 1 tsp each of salt and sugar
- Approx. 2 tbsp of oil
