Vegetarian Tofu Meatballs (Vegan-Friendly)

Vegetarian Tofu Meatballs (Vegan-Friendly)

Tofu is a classic in vegetarian cooking and also cherished for its auspicious meaning of “everybody's rich”. These tofu meatballs mixed with bread  lock in moisture for something tender, flavorful, and comforting. You can enjoy them fried crispy or simmered in a savory sauce.

 

Watch step by step recipe video below:

 

 

 

Meatball Ingredients:

  • 1 block of extra firm tofu (397 g)
  • 20 g carrot
  • 10 g cilantro
  • 5 shiitake mushrooms (50 g, soaked until soft)
  • 1 slice bread
  • 1 tsp minced ginger
  • ½  tsp salt
  • ½  tsp white pepper
  • 1 tsp sesame oil
  • 1 tbsp vegetarian mushroom oyster sauce
  • 1 ½ tbsp sweet potato starch

Sauce Ingredients:

  • 3 shiitake mushrooms (soaked until soft)
  • 70 g bell pepper
  • 5 slices ginger
  • 1 tbsp cooking oil
  • 1 tsp sesame oil
  • ½  tsp white pepper
  • 1 tbsp vegetarian mushroom oyster sauce
  • 1 tbsp soy sauce
  • ⅔  cup water
  • Slurry (1 tsp cornstarch + 1 tbsp water)

 

 

1. Cut the carrot into chunks and pulse in a food processor (about 3 quick pulses).

 

2.  Cut the shiitake mushrooms into chunks and pulse in the food processor.

3. Mince the cilantro.

 


4. Trim the edges off the bread slice and cut into small cubes.

5. Cut the bell pepper into bite-size pieces and slice the ginger; set aside.

6. Wrap the tofu in cheesecloth and squeeze out the excess water.

7.  Place the tofu, minced shiitake, carrot, cilantro, and bread cubes in a mixing bowl.

8. Add ½ tsp white pepper, ½ tsp salt, 1 tsp sesame oil, and 1 ½ tbsp sweet potato starch. Mix well, then add 1 tsp minced ginger and 1 tbsp vegetarian mushroom oyster sauce. Mix again until fully combined.

9. Shape the mixture into small balls by hand (about 15) and place them on a plate.

10. Heat oil to about 325°F / 163°C. Fry the tofu balls in batches until golden brown. Remove and set aside.

11. In a pan, heat 1 tbsp oil and add the ginger slices, shiitake mushrooms, and bell pepper. Stir-fry briefly, then add ⅔ cup water, 1 tbsp mushroom oyster sauce, 1 tbsp soy sauce, and the fried tofu balls.

 

12. Bring to a boil, then stir in the cornstarch slurry. Finish with ½ tsp white pepper and 1 tsp sesame oil. Serve hot.

 

 

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