Ginger-Sesame Tofu Mushroom Balls with Rice

Steps

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment.
2. In a small bowl, stir the ground flaxseed with 30 g of the water and let it thicken for 10 minutes; this is the flax binder.
3. Meanwhile, bring the remaining 560 g of water and the rice to a boil in a saucepan, cover, reduce to low and simmer 18 minutes, then rest off the heat, covered, for 10 minutes.
4. Heat one third of the canola oil in a skillet over medium-high heat and cook the mushrooms until their liquid evaporates and they brown, about 6 minutes. Add two thirds of the garlic and two thirds of the ginger and cook 30 seconds; let cool slightly.
5. In a large bowl, mash the tofu, then mix in the mushroom mixture, the flax binder, the breadcrumbs, the cornstarch, half the green onion, two thirds of the soy sauce and 6 g of the toasted sesame oil until it holds together.
6. Roll the tofu mixture into 20 balls, set them on the sheet pan and brush them with a second third of the canola oil. Bake 22–25 minutes, turning once, until golden and firm.
7. While the balls bake, heat the last third of the canola oil in the skillet over medium-high heat. Add the bok choy cut side down and cook 3 minutes, then add the remaining garlic, the remaining ginger, the remaining soy sauce and the remaining 4 g of toasted sesame oil and toss until just tender, about 2 minutes.
8. Fluff the rice and divide it among bowls with the bok choy and balls. Drizzle the balls with the lime juice and sprinkle with the sesame seeds and the remaining green onion.