Introduction to Sweet and Sour Meatballs
Asian-style Tofu Meatballs made vegan are a delectable testament to the creative prowess of vegan cuisine. Transforming humble tofu into savory meatballs redefines the classic flavor profile of sweet and sour with a cruelty-free twist.
The heart of this culinary marvel lies in the tofu meatballs, meticulously crafted to achieve a perfect balance of texture and taste. The tofu, known for its versatility, takes center stage as it undergoes a metamorphosis into savory, bite-sized delights. Infused with an array of seasonings and expertly prepared, the tofu meatballs embody a satisfying chewiness that pairs seamlessly with the bold flavors of the sweet and sour profile.
Vegan Sweet and Sour Sauce
What elevates these tofu meatballs to culinary excellence is the Vegan Sweet and Sour Sauce that envelopes them. A symphony of sweet and tangy notes dance on the palate, creating a sensory experience that lingers. Crafted from plant-based ingredients, this sauce captures the essence of the traditional sweet and sour profile, delivering a burst of flavor that transcends expectations. If you love this sauce, try our vegan sweet and sour tofu recipe.
The versatility of this dish extends beyond the kitchen, inviting a myriad of serving possibilities. Whether nestled atop a bed of steamed rice, skewered for an appetizing snack, or featured in a vibrant stir-fry, these meatballs adapt effortlessly to diverse culinary scenarios. Their ability to complement various dishes ensures a delightful addition to any plant-based feast.
In conclusion, our Asian style Meatballs redefine plant-based dining, offering a tantalizing journey for the taste buds. From the expertly crafted tofu meatballs to the harmonious symphony of flavors in the sweet and sour sauce, this dish is a celebration of cruelty-free culinary artistry.
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What You Need…
How to Make Sweet and Sour Meatballs
Sweet and Sour Meatballs
- 15 oz tofu firm, pressed and grated
- 2 Tbsp garbanzo bean flour
- 1 tsp tapioca starch
- ¾ cup panko
- 1 Tbsp olive oil extra virgin
- 1 Tbsp ginger fresh, grated on Microplane
- 1 shallot tiny sliced
- 2 garlic cloves minced
- 3 scallions sliced thinly
- ¼ tsp red chili flakes
- ½ tsp mushroom powder
- ½ tsp 5 spice
- ¼ tsp salt kosher
- 2 Tbsp soy sauce
- 1 Tbsp rice wine vinegar
- 1 tsp maple syrup
- ½ tsp toasted sesame oil
How to Make Tofu Meatballs
- Preheat the oven to 425 degrees.
- Press the tofu for 15 minutes. Use a box grater to shred the tofu.
- Heat a sauté pan over medium, and add the extra virgin olive oil, minced ginger, garlic, and scallions. Sauté for 2 minutes. Add the red chili flakes, mushroom powder, and salt, and cook for another minute.
- Add the miso and cook for another minute.
- Turn the heat off, and add the maple syrup, toasted sesame oil, and rice wine vinegar. Stir to combine.
- Place the shredded
- Tofu in a bowl. Add the panko, and mix to combine. Add the soy sauce.
- Stern the garbanzo bean powder and tapioca starch, Gently mix to combine.
- Add the cooked ginger and scallions. Mix to combine.
- Firmly press a portion of the tofu mixture into your palm, and roll to form a ball that is round and compact. Roll the tofu ball in panko.
- Place the tofu balls on a baking sheet lined with parchment paper lightly coated with sesame oil.
- Bake the tofu balls until golden browned and firm about 25 minutes. I usually flip the meatballs midway through cooking to brown both sides.
How to Make Sweet and Sour Sauce
- Combine all of the ingredients, and stir to mix.
- In a large heavy pan over medium heat, sauté the onion for 1 minute, add the peppers, and cook for 2 minutes.
- Add the pineapple cooking for 3-4 minutes.
- Combine all of the wet ingredients in a small bowl with the cornstarch and mix.
- Pour the sauce onto the vegetables, stirring and cooking until thick.