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Asian Tofu Meatballs
These easy Asian Tofu Meatballs are flavored with savory ingredients and a sticky sweet and spicy glaze. Eat as an appetizer or over rice.
Prep Time
15
minutes
mins
Cook Time
55
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Main Course
Cuisine:
Asian inspired, Fusion
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
14
vegan meatballs
Calories:
79
kcal
Author:
Willow Moon
Equipment
food processor
Ingredients
Asian Tofu Meatballs
½
cup
chopped onions
1
tablespoon
olive oil
8
ounces
extra firm tofu
drained
1
cup
gluten free rolled oats
2
cloves
garlic
minced
2
teaspoons
minced ginger
1
tablespoon
low sodium gluten free tamari
1
teaspoon
toasted sesame oil
Salt and pepper
Chopped green onions
(optional)
Sweet and Spicy Glaze
2
teaspoons
tapioca flour
½
cup
water
¼
cup
sweet chili sauce
¼
cup
ketchup
¼
cup
maple syrup
1
tablespoon
low sodium gluten free tamari
1
tablespoon
apple cider vinegar
½
teaspoon
sesame oil
1
clove
garlic
minced
1
teaspoon
minced ginger
Instructions
Asian Tofu Meatballs
Heat olive oil in a pan on medium heat. Add chopped onions. Cook until translucent.
Preheat oven to 350°F.
Mix all ingredients in a food processor. Form balls and place on a parchment lined baking sheet.
Bake at 350°F for 45-50 minutes or until golden brown.
Sweet and Spicy Glaze
Mix water with tapioca flour. Whisk until dissolved. Set aside.
Heat all of the ingredients for 2 minutes (except tapioca flour and water mixture).
Add tapioca flour and water mixture. Simmer until thickened, about 2 minutes.
Serve with veggies over rice, rice noodles, or eat as an appetizer. Top with chopped green onions.
Notes
These vegan meatballs will last up to 5 days in an airtight container in the fridge.
Nutrition
Calories:
79
kcal
|
Carbohydrates:
13
g
|
Protein:
2
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
240
mg
|
Potassium:
90
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
22
IU
|
Vitamin C:
1
mg
|
Calcium:
18
mg
|
Iron:
1
mg