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Garlic and Soy Tofu Meatballs Recipe

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4.2 from 22 reviews

These Garlic and Soy Tofu Meatballs are a delicious plant-based alternative to traditional meatballs, packed with rich umami flavors from soy sauce and garlic. They are air-fried or baked to a perfect golden texture and coated in a sticky, savory garlic soy sauce, served over nutritious brown rice and garnished with sesame seeds, cilantro, and red chili for a fresh, spicy kick.

Ingredients

For the Tofu Meatballs

  • 450 g extra-firm tofu, drained
  • 1 tablespoon low sodium soy sauce (or tamari if gluten free)
  • 1 tablespoon tomato purée/paste
  • 3 cloves garlic, finely minced
  • 2 spring onions, finely chopped
  • 1 teaspoon agave syrup
  • 3 tablespoon oat flour
  • ½ teaspoon fine sea salt
  • 1 tablespoon olive oil (for coating)

For the Sticky Garlic and Soy Sauce

  • 80 ml low sodium soy sauce (or tamari if gluten free)
  • 3 tablespoon water
  • 2 tablespoon maple syrup or agave nectar
  • 2 tablespoon rice vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch mixed with 2 teaspoon water (optional for thickening)

For Serving

  • 300 g cooked brown rice
  • Roasted white sesame seeds
  • Cilantro/coriander, finely chopped
  • 1 red chilli, finely chopped

Instructions

  1. Preheat and Prepare Tofu: Preheat your oven or air fryer to 200 °C. Crumble the drained tofu into a nut milk bag or clean tea towel and wring out excess water. Transfer the pressed tofu into a large mixing bowl.
  2. Mix Meatball Ingredients: Add low sodium soy sauce, tomato purée, minced garlic, chopped spring onions, agave syrup, oat flour, and sea salt to the tofu. Combine all ingredients thoroughly using clean hands until the mixture is cohesive and holds together well.
  3. Form Meatballs: Roll the tofu mixture into 12 equal-sized meatballs. Arrange them on a lined baking tray or the basket of your air fryer. Lightly brush or spray each meatball with olive oil to ensure they crisp up during cooking.
  4. Cook Meatballs: Air fry the meatballs for 15-20 minutes, turning halfway through for even cooking. Alternatively, bake them in the oven for 20-25 minutes at 200 °C until golden and firm.
  5. Prepare the Sauce: In a frying pan, combine soy sauce, water, maple syrup or agave nectar, rice vinegar, minced garlic, and toasted sesame oil. Stir well to mix all ingredients.
  6. Simmer the Sauce: Place the pan over medium heat and bring the sauce to a gentle simmer. Let it cook for 5 minutes, stirring occasionally to blend the flavors and infuse the garlic.
  7. Thicken Sauce (Optional): If a thicker sauce is desired, mix cornstarch with water to form a slurry. Add the slurry to the sauce and stir continuously to prevent lumps. Continue simmering for an additional 2-3 minutes until the sauce thickens and becomes glossy.
  8. Coat Meatballs: Add the cooked tofu meatballs to the sauce and stir gently to coat them evenly in the sticky garlic soy glaze.
  9. Serve: Plate the meatballs over cooked brown rice. Garnish with roasted white sesame seeds, chopped cilantro, and finely chopped red chili for a flavorful finish.

Notes

  • Pressing the tofu well is essential to remove excess moisture and help the meatballs hold their shape.
  • Adjust the sweetness of the sauce by modifying the amount of maple syrup or agave nectar according to your taste.
  • For gluten-free option, use tamari instead of soy sauce and ensure oat flour is certified gluten free.
  • You can bake the meatballs instead of air frying, but air frying yields a crispier texture with less oil.
  • To make the dish spicier, increase the amount of red chili or add chili flakes to the sauce.

Find it online: https://flavorspath.com/garlic-and-soy-tofu-meatballs-recipe/