These Vietnamese Meatballs make a delicious and wholesome way to enjoy tofu. They are so satisfying and complimentary with the fresh herbs and baguette.
- 400 g firm tofu
- 50 g dried wood ear mushrooms
- hot water
- 1/2 an onion
- 3 cloves garlic
- 2 tbsp soy sauce
- 1 tbsp vegan oyster sauce
- 1 tbsp sriracha
- 1 tbsp sugar (or sweetener of choice)
- 3 tbsp corn starch
- 1/2 tsp black pepper
- 400 g canned tomato
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 baguette
- green onions
Make the tofu meatballs
- Press the tofu for 20-30 minutes to squeeze out all excess water. I like to wrap the tofu in a kitchen towel then put something heavy on top of it.
- Pour a generous amount of hot water over the dried mushroom. Let it sit and expand for about 20 minutes.
- Meanwhile, chop and thinly slice the onion and garlic.
- Preheat your oven to 200°C (392°F). Line a baking paper on your baking dish.
- In a mixing bowl, crumbled the pressed tofu using your hands or a fork. Drain and thinly cut the mushroom then put it in the bowl. Add the minced onion, garlic, soy sauce, vegan oyster sauce, sugar, sriracha, corn starch and black pepper to the mixture. Mix well to combine.
- Spoon and shape the mixture into balls, this recipe makes about 12 – 16 tofu balls.
- Put the balls on the baking dish and bake for 20 minutes or until the outside is golden and crispy.
Make the tomato sauce base
- On a pan on medium heat, add the canned tomatoes, mix with soy sauce and sugar. Add in the meatballs and simmer for 5 minutes on low heat.
- Garnish with green onions, coriander, and enjoy with some slices of baguette.
The recipe lasts in the fridge for up to 3 days, reheat in the microwave or on the pan.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: vietnamese
Keywords: baguette, comfort food, healthy, tofu, tofu meatballs, tomato sauce, vegan meatballs, xiu mai