Published: Feb 1, 2016 · Modified: Mar 19, 2026 by Alissa Saenz · This post may contain affiliate links · 36 Comments

Ginger-Glazed Tofu Meatballs

Meatballs made from tofu? You’d never guess it! These tofu meatballs are hearty, savory, and drenched in a tangy soy-ginger glaze. Serve them up as a fun party appetizer, or add some rice and veggies for a flavor-packed meal.

Countertop set with bowl of Tofu Meatballs and dishes of scallions and sesame seeds.

Recently, I got an itch to create an Asian-inspired meatball recipe. The question was: what would I make them out of? I usually go with beans — lentil meatballs, chickpea meatballs, and classic vegan meatballs made from black beans and walnuts. But I wanted to try something different.

Tofu crossed my mind, though I wasn’t totally sure it would work. As it turns out, tofu meatballs are pretty awesome.

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Ingredients You'll Need
How They're Made
Variations
Frequently Asked Questions
More Vegan Meatball Recipes
📖 Recipe
💬 Comments

They’re hearty but a bit lighter than bean-based versions, which makes them perfect for a sweet, gingery glaze like you’d find in a stir-fry. To balance that, I seasoned the meatballs with smoky, savory flavors. The combination was delicious! They’re super versatile too. Serve them as party snacks with toothpicks, or turn them into dinner with a bowl of rice and veggies.

Ingredients You'll Need

Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.

Ingredients for making Tofu Meatballs with labels.

Tofu. Extra-firm tofu works best in this recipe. You'll need to drain it and pat it dry, but there's no pressing required for this recipe.
Shiitake mushrooms. Button mushrooms will work in a pinch.
Onion.
Garlic.
Panko breadcrumbs.
Non-dairy milk. Make sure it's unflavored and unsweetened. Most varieties are fine — such as soy, almond, or oat milk.
Soy sauce. Tamari and liquid aminos also work.
Ground flaxseed. This helps bind the meatballs together.
Liquid smoke. Look for this near the barbecue sauces at your grocery store.
Black pepper.
Vegetable oil. Any high-heat neutral oil you normally like to cook with is fine.
Rice vinegar. Look for this in the international aisle of your grocery store.
Maple syrup. Other liquid sweeteners like agave and coconut nectar can be substituted.
Toasted sesame oil. This will add lots of savory flavor to your sauce. Look for it in the international section of the grocery store.
Fresh ginger.
Water.
Cornstarch.
Accompaniments. Serve your meatballs with a sprinkle of sesame seeds and chopped scallions. If you're making a meal of them, add some rice and/or cooked veggies. The recipe makes plenty of sauce, so you can dress your veggies, too!

How They're Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Prepare. Start by preheating your oven to 375°F. Line a baking sheet with parchment paper.

Tofu Meatball ingredients in a food processor bowl.

Load the food processor bowl. Add the tofu (broken into chunks), along with the mushrooms, onion, garlic, panko breadcrumbs, milk, soy sauce, liquid smoke, and black pepper.

Blended tofu meatball mixture in a food processor bowl.

Blend. Just pulse the machine. You want everything finely chopped and mixed, but with a bit of texture.

Pastry brush brushing oil on unbaked Tofu Meatballs on a baking sheet.

Roll. Roll the mixture into balls and arrange them on the baking sheet. Brush them with a bit of oil.

Bake. Stick the baking sheet into the oven and bake the meatballs until they've browned. Flip them halfway through.

Partially cooked tofu meatball sauce in a pot with wooden spoon.

Make the sauce. Stir the soy sauce, rice vinegar, maple syrup, toasted sesame oil, and ginger together. Heat up the mixture on the stove.

Ginger soy sauce in a pot with wooden spoon.

Thicken. Stir cold water and cornstarch together. When the sauce comes to a simmer, stir in the cornstarch slurry to thicken it.

Bowl of Tofu Meatballs over rice with chopsticks on the side.

Serve. Toss your tofu meatballs with the ginger glaze when they come out of the oven. Top them with sesame seeds or scallions before serving, and if you're enjoying them as a meal, try serving them over rice or with some veggies (or both!).

Variations

Sauce swaps. These meatballs would be great with pretty much any Asian-inspired stir-fry or dipping sauce, be it store-bought or homemade. Try teriyaki, sweet and sour, or peanut sauce.
Serving ideas. Serve your tofu meatballs in lettuce wraps, stuffed in mandarin pancakes, in bao buns, over noodles, or in grain bowls.
Flavor variations. Prefer a totally different vibe? Skip the ginger and season your meatballs with Italian herbs with marinara sauce, add smoky flavors and smother them in vegan barbecue sauce, or use savory herbs and a dairy-free cream sauce.

Frequently Asked Questions

Can these tofu meatballs be made gluten-free?

I haven't tried this, but I think so. Use any vegan gluten-free breadcrumbs (even if you have to make them yourself), and replace the soy sauce with gluten-free tamari.

Can I make this recipe oil-free?

Yep! Just skip the oil-brushing step. They won't brown as much, but will still be delicious.

Can I use a different variety of tofu?

Yes — firm or super-firm should work, although you may need to use some extra breadcrumbs for firm, and a few less if using super-firm.

How should I store leftover tofu meatballs?

If possible, skip combining the sauce and meatballs so you can store them separately. If you've already combined them, no big deal — the meatballs might soak up some sauce and soften a bit. Store the meatballs and sauce in separate airtight containers in the fridge for up to three days, or in the freezer for up to three months.

More Vegan Meatball Recipes

You can find my full collection of vegan meatballs here.

📖 Recipe

Bowl of ginger glazed tofu meatballs with sesame seeds and scallions.

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