Sweet Chili Tofu Balls (Printable)

Crispy baked tofu balls coated in tangy sweet chili sauce. Perfect vegan appetizer or main ready in 45 minutes.

# What You'll Need:

→ For the Tofu Balls

01 - 14 oz extra-firm tofu, pressed and drained
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 2 tablespoons panko breadcrumbs
05 - 2 spring onions, finely sliced
06 - 2 cloves garlic, minced
07 - 1 teaspoon grated ginger
08 - 1 tablespoon sesame oil
09 - 1/4 teaspoon black pepper
10 - 1 small carrot, finely grated

→ For the Sweet Chili Sauce

11 - 4 tablespoons sweet chili sauce
12 - 1 tablespoon soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon sesame seeds
15 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ For Serving

16 - Sliced scallions
17 - Extra sesame seeds
18 - Steamed jasmine rice or noodles

# Directions:

01 - Preheat the oven to 400°F and line a baking tray with parchment paper.
02 - Crumble tofu into a large bowl. Add soy sauce, cornstarch, panko, spring onions, garlic, ginger, sesame oil, black pepper, and grated carrot. Mix until well combined and slightly sticky.
03 - Form mixture into 16 small balls, using about 1 heaping tablespoon per ball, and place on the prepared tray.
04 - Bake for 20-25 minutes, turning halfway, until golden brown and crisp.
05 - Combine sweet chili sauce, soy sauce, rice vinegar, and sesame seeds in a small pan. Bring to a simmer over low heat. Stir in the cornstarch slurry until slightly thickened, then remove from heat.
06 - Toss baked tofu balls in the warm sweet chili sauce until coated. Serve hot, garnished with scallions and extra sesame seeds, alongside rice or noodles if desired.

# Expert Advice:

01 -
  • The texture game is unreal crispy exterior giving way to impossibly tender centers
  • That sweet and spicy sauce coating makes everything better, seriously everything
  • They come together faster than deciding what to order for takeout
02 -
  • Overmixing the tofu mixture makes it dense and gummy, so stop as soon as everything combines
  • The sauce needs to be warm when you toss the balls in, otherwise it won't coat properly
  • These are best eaten immediately but can be reheated in the oven to regain crispiness
03 -
  • Use the back of a spatula to really press the tofu mixture into the tablespoon for uniform sizing
  • Let the coated balls sit for 2 minutes before serving, the sauce clings even better as it cools slightly

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