Description
These Vegan Tofu Meatballs with Tomato Sauce (Xíu Mại Chay) are super comforting and delicious. These juicy tofu meatballs are cooked in a drool-worthy tomato sauce and served with fresh herbs and baguette!
Ingredients
Units
Scale
Tofu Meatballs
- 400 g firm or extra-firm tofu
- 3 dried wood ear mushrooms
- hot water
- 1/2 an onion
- 3 cloves garlic
- 2 tbsp soy sauce
- 1 tbsp sriracha (or other hot sauce)
- 1 tbsp ketchup
- 6 tbsp corn starch
- 1/2 tsp black pepper
Tomato Sauce
- 400 g canned tomato
- Salt to taste
- 1 tbsp ketchup
- 1 tbsp sriracha (or other hot sauce)
Serve with:
- Baguette or rice
- 2 scallions, finely chopped
- A bunch of cilantro, finely chopped
Instructions
Make the tofu meatballs
- Crumble the tofu and squeeze out most of the water.
- 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.
- To a mixing bowl, add the crumbled tofu. Drain and thinly cut the mushroom then put it in the bowl. Add the minced onion, garlic, soy sauce, ketchup, 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. Transfer the tofu balls into the fridge for 15-20 minutes to harden.
- 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, season with salt, ketchup and sriracha. Add in the meatballs and simmer for 5 minutes on low heat.
- Garnish with green onions, coriander, and enjoy with rice or a few slices of baguette.
Notes
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
- Method: stovetop
- Cuisine: vietnamese