Soy Rice Kofta

Hydrated soy and rice-flour fingers, fried then fully simmered in tomato sauce.

Preparation: 15 min · Cooking: 20 min · Total: 45 min · 2 servings

Ingredients

• 240 ml tomato sauce
• 120 ml texturized soy protein, measured after full package-led hydration/draining
• 120 ml rice flour, volume measure
• 120 ml dill, parsley and coriander, combined chopped volume
• small onion, chopped — 1
• garlic cloves, crushed — 2
• 240 ml vegetable broth
• 1 tbsp ghee for garlic sauce
• 240 ml vegetable oil total, 5 ml hands + 235 ml initial frying
• 1 pinch ground cumin
• salt, to taste
• black pepper, to taste
• soy hydration water according to package, discarded
• additional frying oil only if vessel depth requires (optional)

Instructions

1. Measure and prepare

   Prepare soy fully according to its package using the separate hydration water, then drain/discard that water. Measure 120 ml prepared hydrated/drained soy, not 120 g dry soy. Wash herbs and onion before processing.

   Wash herbs and onion before processing.

2. Prepare the ingredients

   Process prepared soy, 120 ml rice flour, 120 ml combined herbs and the small onion into a workable paste with 1 pinch cumin, salt and pepper. Do not use whole rice or beef mince. Never taste raw rice-flour paste.

   Never taste raw rice-flour paste.

3. Build the base

   Reserve 5 ml of the total oil for lightly greasing clean hands; shape small even fingers. Keep the remaining 235 ml as initial frying oil and extra conditional oil separate. No fixed piece yield is promised.

   No fixed piece yield is promised.

4. Combine the components

   Prepare the sauce before frying: gently sauté 2 crushed garlic cloves in all 1 tbsp ghee, checking from 1 minute without burning. Add 240 ml tomato sauce and 240 ml vegetable broth and bring to a gentle simmer. Keep hot for immediate kofta transfer.

   Keep hot for immediate kofta transfer.

   Combine the components: 60 seconds

5. Cook and check

   Heat the frying oil to a monitored 175°C in a suitable vessel, never filled more than halfway. Add conditional oil only if safe depth needs it. Fry manageable batches from about 4 minutes, then promptly transfer to hot sauce; browning is not final flour cooking.

   Fry manageable batches from about 4 minutes, then promptly transfer to hot sauce; browning is not final flour cooking.

   Cook and check: 240 seconds

6. Finish carefully

   Simmer the fingers in sauce over low heat, beginning checks at 15 minutes. Continue until rice-flour centres are fully cooked without wet/raw paste. A selected conservative 74°C centre check supplements texture checks, not a universal statutory vegetable-kofta minimum.

   A selected conservative 74°C centre check supplements texture checks, not a universal statutory vegetable-kofta minimum.

   Finish carefully: 900 seconds

7. Check before serving

   For 8 servings use 480 ml each prepared soy, rice flour and mixed herbs, 4 onions, 960 ml each sauce and broth, 8 garlic cloves, 4 tbsp ghee and 960 ml total oil (20 hands + 940 initial frying), plus 4 pinches cumin. Complete frying and sauce cooking without a storage break; do not freeze half-cooked fingers.

   Complete frying and sauce cooking without a storage break; do not freeze half-cooked fingers.

8. Serve and store

   Serve fully cooked kofta hot in 2 portions. Ghee is dairy; this is not a vegan claim. Refrigerate within 1 hour in shallow portions at ≤4°C; use within 24 hours and reheat at most once to 74°C.

   Refrigerate within 1 hour in shallow portions at ≤4°C; use within 24 hours and reheat at most once to 74°C.

Tips

• Instructions describe the original 2-serving batch. Scale the ingredient list to 1 or 8 servings: exactly half or fourfold. One cup is 240 ml, one tbsp 15 ml and one tsp 5 ml. Dry volumes are not gram weights. Use equivalent vessels/batches; cooking times are checks, not linear scaling rules.

Common mistakes

• Do not add unlisted ingredients or use the timer alone as a doneness test.

Substitutions

• Use only the listed alternatives and ingredient states; check product directions and allergens.

Storage

Refrigerate promptly within 1 hour in shallow portions at ≤4°C. Use within 24 hours from preparation, including chilling. These are selected conservative household limits, not a validated shelf life.

Reheating

Reheat leftovers at most once to 74°C throughout, then serve immediately. Keep unused portions refrigerated.

About this recipe

Hydrated soy and rice-flour fingers, fried then fully simmered in tomato sauce.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.