Easy vegan tofu balls
You can make these delicious tofu balls with a few everyday-ingredients. Perfect to add to Asian style dishes or serve as a side or snack!
Ingredients
- 200 g firm tofu
- oil for cooking the vegetables
- 1 small onion diced small
- 1 medium carrot grated
- 1 tsp fresh ginger grated
- 30 g dry soy mince rehydrated in warm water and drained
- 1 tsp garlic puree
- 1 tbsp soy sauce
- 5 tsp bread crumbs you might need more
- black pepper to taste
- 1/4 tsp salt
- 3-4 tbsp corn starch for coating
- oil for deep drying
Use the link below for ingredient unit conversion ↓
Instructions
- Put the block of tofu on a plate with a flat plate on top. Place a weight such as a can of beans on top of that. Let it sit for about 1 hour. Discard water came out from the tofu sometimes. Your tofu will be firmer.
- Heat the oil in a frying pan and cook the onion, carrot and ginger until soft and slightly caramelised. Add in the rehydrated soy mince, stir and cook for a minute.
- Add in the garlic puree and soy sauce and continue cooking for a minute. Take off the heat.
- With your hand, mash and crush the tofu in a mixing bowl. Add in the cooked mixture (careful it's not too hot), bread crumbs, salt and black pepper to taste. Continue mixing with your hand until the mixture feels soft but firm so that you can form meatball shapes easily. If your mixture is too wet, add more bread crumbs.
- Make 15 balls with the mixture. Prepare the corn starch in a bowl and coat each ball.
- Heat enough oil to deep fry the tofu balls in a wok. I used about 400ml oil which is about a little less than 2 cups. Gently drop half of the tofu balls into the hot oil and fry for about 3-5 minutes on a medium heat. Don't forget to turn over halfway through the cooking.
- After the first lot is done, get them out from the oil and place on paper towel to let it absorb the excess oil. Fry the second lot and repeat the step.
- Serve with your favourite sauce as a side dish or a snack or add to your main meal.
- Store the leftovers in a covered container up to 2 days.