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Tofu Meatballs in Sweet & Sour Sauce Recipe

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4.3 from 5 reviews

Deliciously tender tofu meatballs baked and simmered in a vibrant sweet and sour tomato sauce. This grain-free, gluten-free recipe is packed with plant-based protein and offers a flavorful, hearty dish perfect for serving with rice, noodles, or sautéed greens.

Ingredients

Tofu Balls

  • 21 ounces (600 g) white firm tofu
  • 1 shallot or 1/2 onion
  • 2 cloves garlic
  • 1 tbsp dry minced wood ear mushrooms (soaked in warm water for 20 minutes)
  • 1 tbsp maple syrup
  • 1 tbsp (15 ml) soy sauce
  • 3/4 tsp ground black pepper
  • 1/2 tsp salt
  • 1/2 tsp saté (optional)

Sweet & Sour Sauce

  • 1 tbsp (15 ml) oil
  • 1 small chili, finely chopped
  • 2 ripe tomatoes
  • 1/4 cup water
  • 1 clove garlic
  • 2 tbsp (30 ml) soy sauce
  • 2 tbsp (30 ml) maple syrup
  • 1/4 tsp five-spice powder
  • 1 tsp cornstarch diluted in 4 tbsp water
  • 3 tbsp chopped green onions

Instructions

  1. Prepare Tofu: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Press the tofu in a nut milk bag to drain excess water, removing about 1/4 to 1/3 cup. This ensures the tofu balls will hold together.
  2. Mix Tofu Balls: Finely mince the shallot, garlic, and soaked wood ear mushrooms, either by hand or a quick pulse in a food processor. Add these to the drained tofu in a mixing bowl. Mix in maple syrup, soy sauce, black pepper, salt, and optional saté until fully combined to form a soft mixture.
  3. Shape and Bake: Form the mixture into 2 1/2 tablespoon-sized balls, gently rolling between your hands. The balls will be soft but should hold their shape. Arrange them on the prepared baking sheet and bake for 20 minutes, carefully flipping halfway through. Let cool for at least 10 minutes before handling to set.
  4. Make Tomato Purée: Remove the cores from tomatoes and blend them with 1/4 cup water and a clove of garlic until smooth.
  5. Cook Sauce: Heat oil in a large skillet over medium heat. Fry the chopped chili for 2 minutes. Reduce heat to low, add the tomato purée, then increase to medium and cook for about 5 minutes until deep red.
  6. Season Sauce: Stir in soy sauce, maple syrup, and five-spice powder. Cook for 2 minutes more. Add the diluted cornstarch and cook an additional minute until the sauce thickens.
  7. Combine Balls and Sauce: Add the baked tofu balls to the skillet and cook for 5 minutes, gently stirring to coat them evenly in the sauce.
  8. Serve: Garnish with chopped green onions. Serve immediately over rice, noodles, or with sautéed greens. Store leftovers in the refrigerator for up to 3 days.

Notes

  • Pressing the tofu to remove excess water is crucial to ensure the tofu balls hold together during baking.
  • Finely mincing the shallot and mushrooms helps the texture and binding of the tofu mixture.
  • Handle the tofu balls gently when flipping to avoid breaking them.
  • The sweet and sour sauce thickens nicely with cornstarch; be sure to dilute it before adding to prevent lumps.
  • Leftover tofu meatballs can be refrigerated for up to 3 days and reheated gently.

Find it online: https://recipeplenty.com/tofu-meatballs-in-sweet-and-sour-sauce-recipe/