Tofu Balls in Sweet and Sour Sauce

Ingredients

Tofu balls

  • 14oz extra firm tofu, drained really well
  • 1 tablespoon cornstarch
  • 1/4 cup low moisture mushrooms, finely chopped
  • 1 small carrot, finely chopped
  • 1 teaspoon grated ginger
  • 1 teaspoon soy sauce
  • handful of chopped cilantro

Sauce

  • 1 small onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1/2 cup water
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce/tamari
  • 1 tablespoon maple syrup/organic sugar

Additional

  • 1 cup chopped asparagus
  • few slices of red chilis
  • oil
  • white pepper & salt to taste

Preparation

  1. Mash tofu with a fork or potato masher. Place mashed tofu in a cheesecloth bag and squeeze out as much liquid as possible, empty it in a bowl and season with salt and white pepper.

  2. In a heated non-stick pan with 1 teaspoon oil, sauté ginger until fragrant. Then, cook mushrooms and carrot for 3 minutes by stirring continuously over medium-high heat. Season with soy sauce or salt. Add this mixture to tofu along with chopped cilantro and cornstarch. Mix ingredients with hands until fully combined. Scoop about 1 tablespoon of mixture and roll into balls using your palms. The texture should be bouncy and not too wet but still pliable to form a ball. Place tofu balls on a lined baking sheet and refrigerate for at least 15 minutes.

  3. Preheat air fryer to 390F for 3 minutes. Remove tofu balls from refrigerator and brush oil on each ball and the air fryer rack. Air fry for 5 to 8 minutes at 390F with a shake in between. This may be done in batches.

  4. To make the sauce, sauté onion and garlic with 2 teaspoons oil in a pan until onion turns translucent. Add all sauce ingredients and let simmer for 2 minutes. Then, cook asparagus in the sauce for 1 to 2 minutes and toss in tofu balls. Season accordingly and serve warm with rice. Enjoy.

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