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garlic and soy tofu meatballs

Garlic and Soy Tofu Meatballs

Easy garlic and soy tofu meatballs in a sticky sesame garlic glaze. Packed with flavour and ideal for making in the oven or air fryer.
4.93 from 26 votes
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Course: Main Course
Cuisine: All, Chinese
Keyword: garlic and soy tofu meatballs
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Calories: 556kcal

Equipment

  • Oven or air fryer
  • Nut milk bag or clean tea towel
  • 1 Large bowl
  • Frying pan

Ingredients

For the Tofu Meatballs

  • 450 g extra-firm tofu drained
  • 1 tablespoon low sodium soy sauce or sub for 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 the Sticky Garlic and Soy Sauce

  • 80 ml low sodium soy sauce or sub for 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
Metric - US Customary

Instructions

To Make the Tofu Meatballs

  • Preheat the oven or air fryer to 200 °C.
  • Crumble the tofu into a nut milk bag or onto a clean tea towel. Wring out the water from the tofu then transfer the drained tofu into a large bowl.
    450 g extra-firm tofu
  • Add the dark soy sauce, tomato purée/paste, garlic, spring onions, agave syrup, oat flour, and fine sea salt to the tofu.
    1 tablespoon low sodium soy sauce, 1 tablespoon tomato purée/paste, 3 cloves garlic, 2 spring onions, 1 teaspoon agave syrup, 3 tablespoon oat flour, ½ teaspoon fine sea salt
  • Mix the ingredients with clean hands until combined. The mixture should hold together.
  • Roll the mixture into 12 meatballs and arrange on a lined baking tray or basket of your air fryer.
  • Lightly coat each tofu meatball with a little vegetable oil or use a cooking spray.
    1 tablespoon olive oil
  • Air fry for 15-20 minutes, turning the meatballs halfway through to ensure even cooking. Alternatively bake for 20-25 minutes. Meanwhile, make the sauce.

To Make the Sauce

  • Combine soy sauce, water, maple syrup or agave nectar, rice vinegar, garlic, and sesame oil in a frying pan.
    80 ml low sodium soy sauce, 3 tablespoon water, 2 tablespoon maple syrup or agave nectar, 2 tablespoon rice vinegar, 3 cloves garlic, 1 teaspoon toasted sesame oil
  • Place the saucepan over medium heat, stirring the mixture to combine the ingredients evenly.
  • Allow the sauce to come to a gentle simmer. Let it simmer for 5 minutes, stirring occasionally, to allow the flavours to combine and the garlic to infuse into the sauce.
  • If you prefer a thicker consistency, mix cornstarch with water to create a slurry. Add the slurry to the sauce and stir continuously to avoid lumps.
    1 teaspoon cornstarch mixed with 2 teaspoon water
  • Continue simmering for an additional 2-3 minutes or until the sauce is thick and glossy.
  • Add the tofu meatballs to the sauce and stir carefully to coat. Serve on cooked brown basmati rice topped with sesame seeds, coriander and chilli.
    300 g cooked brown rice, roasted white sesame seeds, cilantro/coriander, 1 red chilli

Nutrition

Calories: 556kcal | Carbohydrates: 77g | Protein: 27g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 2250mg | Potassium: 873mg | Fiber: 5g | Sugar: 23g | Vitamin A: 457IU | Vitamin C: 44mg | Calcium: 136mg | Iron: 5mg