Gochujang-Style Tofu Meatballs
Ingredients
- 1 block tofu, drained and patted dry
- 1 small ginger piece, minced
- 3 garlic cloves, minced
- Handful fresh cilantro, chopped
- 2 spring onions, diced
- 1 tbsp soy sauce
- 1 tbsp gochujang
- 2 tbsp panko breadcrumbs
Sauce
- 1 shallot, minced
- 1 small ginger piece, minced
- 2 garlic cloves, minced
- 1 tbsp gochujang
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1/2 cup veggie broth
- Juice of 1 lemon
Preparation
Crumble the tofu through your fingers in a bowl. Add the rest of the ingredients and squeeze the mixture together with your hands. Take about 2 tablespoons and form into 9 balls. Bake in the oven at 200°C for 20 minutes, flipping halfway through.
Heat some oil in a pan on medium heat and sauté the shallot, ginger, and garlic for 30 seconds. Add the rest of the ingredients and stir to combine.
Add the tofu meatballs and coat them in the sauce.
Serve and enjoy.
