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Tofu Balls with Sweet & Spicy Sauce

Tofu Meatballs in Sweet & Sour Sauce

Author: Thomas
Super tender tofu balls glazed with a sweet and sour tomato sauce! Grain-free, gluten-free, and packed with protein. These tofuballs are a must-try!
5 from 4 votes
Prep Time : 30 mins
Cook Time : 20 mins
Total Time : 50 mins
Servings 16 balls (serves 2)
Calories 399 kcal

Ingredients
 
 

Tofu Balls

  • 21 ounces of white firm tofu
  • 1 shallot or ½ onion
  • 2 cloves of garlic
  • 1 tablespoon dry minced wood ear mushrooms soaked in warm water for 20 minutes
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce
  • ¾ teaspoon ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon saté optional

Sweet & Sour Sauce

  • 1 tablespoon oil
  • 1 small chili finely chopped
  • 2 ripe tomatoes
  • ¼ cup water
  • 1 clove of garlic
  • 2 tablespoon soy sauce
  • 2 tablespoon maple syrup
  • ¼ teaspoon five-spice powder
  • 1 teaspoon cornstarch diluted in 4 tablespoon water
  • 3 tablespoon chopped green onions

Instructions
 

Tofu Balls

  • Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
  • Place the tofu in a nut milk bag and press it to drain excess water, depending on the tofu you should remove ¼ cup to ⅓ cup of water. This step is essential, otherwise the balls won't hold together if the tofu is too moist. Transfer the drained tofu to a mixing bowl and set aside.
  • Very finely mince the shallot, garlic, and dried mushroom. If you have a food processor, pulse a few times to get a fine mixture. Make sure the shallot and mushrooms are finely minced otherwise the balls won't hold together well. Add the minced onion, garlic, and mushroom to the tofu bowl.
  • Next, add the seasonings: maple syrup, soy sauce, ground black pepper, salt, and saté if using. Mix well until fully combined. You should have a soft mixture.
  • Form 2 and ½ tablespoon balls and roll gently between your hands. The balls will be quite soft but should hold together well. Place the tofu balls on the prepared baking sheet. Bake for about 20 minutes, flipping halfway through baking (be gentle when flipping to not break them). Remove from the oven and let cool for at least 10 minutes before removing from the baking sheet.

Sweet & Sour Sauce

  • Cut off the core of the tomatoes and place them in a blender with the ¼ cup of water and the clove of garlic. Blend until you get a smooth tomato purée.
  • Heat the tablespoon of oil in a large skillet over medium heat. Once hot, fry the chili for about 2 minutes. Reduce the heat to low and add the tomato purée. Bring back the heat to medium and cook for about 5 minutes, or until the tomato purée has turned into a deep red color.
  • Pour in the soy sauce, maple syrup, and five-spice, and cook for 2 more minutes. Add the diluted cornstarch and stir to combine. Cook for one more minute, or until the sauce has thickened.
  • Next, add the tofu balls, and cook for 5 more minutes, stirring regularly to coat the balls with the sauce.
  • Top with chopped green onions, and serve on top of rice, noodles, or with sautéed greens! Tofu balls are best served immediately but will keep for up to 3 days in the refrigerator.

Nutrition

Serving: 1 servingCalories: 399 kcalCarbohydrates: 35.4 gProtein: 27.7 gFat: 19.7 gFiber: 5 gSugar: 24.5 g
Course : Main Course
Cuisine : Asian, Vietnamese
Keyword : tofu balls, tofu meatballs, xiu mai
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