These easy Asian Tofu Meatballs are flavored with savory ingredients and a sticky sweet and spicy glaze. Eat as an appetizer or over rice.

Asian Tofu Meatballs on a plate close up.

These Asian Tofu Meatballs are the perfect balance of sweet, spicy, and savory. They are crispy on the outside and soft on the inside.

They can be eaten as an appetizer or as the main course. Serve them over rice with some roasted veggies and mushrooms.

They would go great with some Vegan Fried Rice or a Frozen Vegetable Stir Fry with Zucchini Noodles.

Another recipe to try is my Tofu with Hoisin Sauce.

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Best Tofu to Use?
Can I Use Corn Starch?
🧾 Ingredients
🔪 Instructions
🥡 Storage
🍽 Serving
Other Tofu Recipes
📋 Recipe
💬 Comments

Best Tofu to Use?

For this recipe I used extra firm tofu to make the tofu balls because I wanted the balls to stick together.

You could use firm tofu as well. The firmer the tofu, the better the vegan meatballs will stick together.

If you use firm tofu, you may need to refrigerate after mixing so the mixture holds together when forming balls.

Can I Use Corn Starch?

Yes, you could use corn starch instead of tapioca flour. According to the research I did online, you'll need ½ the amount shown for tapioca flour when making the substitution.

I have developed a corn intolerance since starting the website so I have not tested this recipe with corn starch.

🧾 Ingredients

This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

Asian Tofu Meatballs

Onions: Adds a sweet, savory, pungent flavor.
Olive oil: To cook the onions in.
Tofu: I used extra firm tofu. You could also use firm tofu.
Rolled oats: Enhances flavors.
Garlic: Adds a pungent flavor.
Ginger: Adds a spicy flavor.
Green onions: For garnish. You could also use fresh cilantro.
Tamari: adds an umami flavor. I used low-sodium gluten-free tamari because I like to control the amount of sodium. You can also use regular tamari or soy sauce.
Sesame oil: Adds a nutty flavor.
Salt and pepper: Enhances flavors and adds flavor.

Sweet and Spicy Glaze

Tapioca flour: Thickens the glaze. You could also use cornstarch or arrowroot flour.
Water: Thins the glaze.
Sweet chili sauce: Adds a sweet and spicy flavor.
Ketchup: Adds sweetness.
Maple syrup: Adds sweetness. You could also use agave syrup, brown sugar, brown rice syrup, or your favorite sweetener.
Tamari: Adds an umami flavor. I used low-sodium gluten-free tamari because I like to control the amount of sodium. You can also use regular tamari or soy sauce.
Apple cider vinegar: Adds a tangy flavor. You could also use brown rice vinegar.
Sesame oil: Adds a nutty flavor.
Garlic: Adds a pungent flavor.
Ginger: Adds a spicy flavor.

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🔪 Instructions

Tofu Meatballs: Mix all ingredients in a food processor.
Form balls and place them on a parchment-lined baking sheet.
Bake until golden brown.
Glaze: Mix water and tapioca flour. Set aside
Heat the rest of the sauce ingredients in a pan for 2 minutes.
Add the tapioca flour mixture and cook for a couple of minutes until the sauce thickens.
Serve with veggies over rice, rice noodles, or eat as an appetizer. Top with chopped green onions.

Asian Tofu Meatballs being mixed, formed and after baking. Sauce on stove.

🥡 Storage

These vegan meatballs will last up to 5 days in an airtight container in the fridge.

🍽 Serving

As an appetizer with toothpicks
In a rice bowl
With mushrooms, broccoli, carrots, red pepper
Topped with green onion, sesame seeds, or cilantro
Over rice noodles or another pasta
In hoagie rolls
Over quinoa
Over cauliflower rice

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

Asian Tofu Meatballs