Sweet Chili Tofu Balls (Printable)
Crispy baked tofu balls coated in tangy sweet chili sauce. A vegan Asian fusion appetizer or main dish ready in under an hour.
# What You Need:
→ For the Tofu Balls
01 - 14 oz extra-firm tofu, pressed and drained
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 2 tablespoons panko breadcrumbs
05 - 2 spring onions, finely sliced
06 - 2 cloves garlic, minced
07 - 1 teaspoon grated ginger
08 - 1 tablespoon sesame oil
09 - 1/4 teaspoon black pepper
10 - 1 small carrot, finely grated
→ For the Sweet Chili Sauce
11 - 4 tablespoons sweet chili sauce (store-bought or homemade)
12 - 1 tablespoon soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon sesame seeds
15 - 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
→ For Serving
16 - Sliced scallions
17 - Extra sesame seeds
18 - Steamed jasmine rice or noodles (optional)
# Directions:
01 - Preheat the oven to 400°F and line a baking tray with parchment paper.
02 - Crumble tofu into a large bowl. Add soy sauce, cornstarch, panko, spring onions, garlic, ginger, sesame oil, black pepper, and grated carrot. Mix until well combined and slightly sticky.
03 - Form mixture into 16 small balls (about 1 heaping tablespoon per ball) and place on the prepared tray.
04 - Bake for 20 to 25 minutes, turning halfway, until golden brown and crisp.
05 - Combine sweet chili sauce, soy sauce, rice vinegar, and sesame seeds in a small pan. Bring to a simmer over low heat. Stir in the cornstarch slurry until slightly thickened, then remove from heat.
06 - Toss baked tofu balls in the warm sweet chili sauce until coated.
07 - Serve hot, garnished with scallions and extra sesame seeds, alongside rice or noodles if desired.
# Expert Tips:
01 -
- The crispy exterior gives way to impossibly tender seasoned tofu inside
- That sweet chili sauce clings to every nook and cranny like it belongs there
- They disappear from plates faster than you can say seconds please
02 -
- Pressing the tofu for at least 15 minutes makes the difference between mushy and meaty texture
- The mixture should feel sticky but not wet, add another teaspoon of cornstarch if it will not hold together
- Sauce the balls right before serving so they stay crispy instead of getting soggy
03 -
- Make a double batch and freeze half before baking for a quick dinner later
- The mixture gets even better after resting in the refrigerator for 30 minutes