Ginger-Glazed Tofu Meatballs

4.75 from 4 votes

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.

Prep Time15

Cook Time30

Total Time40

Course: Appetizer, Entree

Cuisine: American, Asian

Servings:

Calories: 246kcal

Author: Alissa

Equipment

Food processor

Ingredients

For the Tofu Meatballs

7 ounces extra-firm tofu, drained and patted dry
4 ounces shiitake mushrooms, caps only, roughly chopped
1 small onion, quartered
1 garlic clove, minced
1 ¼ cups panko breadcrumbs
2 tablespoons unflavored and unsweetened non-dairy milk
2 tablespoons soy sauce
1 tablespoon ground flaxseed
1 teaspoon liquid smoke
Black pepper, to taste
1 tablespoon vegetable oil

For the Ginger Glaze

⅓ cup soy sauce
3 tablespoons rice vinegar
3 tablespoons maple syrup
1 ½ teaspoons toasted sesame oil
1 tablespoon freshly grated ginger
⅓ cup chilled water
1 ½ tablespoons cornstarch

For Serving

Toasted sesame seeds
Chopped scallions
Cooked rice, optional
Steamed or stir-fried vegetables, optional

US Customary - Metric

Instructions

Make the Tofu Meatballs

Preheat oven to 375°F. Line a baking sheet with parchment paper.
Break the tofu into a few chunks and add it to the bowl of a food processor fitted with an S-blade, along with the shiitake mushrooms, onion, garlic, panko breadcrumbs, non-dairy milk, soy sauce, flaxseed, liquid smoke, and black pepper.
Pulse the machine until the mixture is well blended and crumbly, stopping to scrape down the sides of the bowl as needed. Don't overblend the mixture — keep a bit of texture.
Roll the mixture into about 20 balls and arrange them on the baking sheet. Brush them with the oil.
Bake the meatballs for about 30 minutes, until lightly browned, turning about halfway through.

Make the Soy-Ginger Glaze

While the meatballs bake, place the soy sauce, vinegar, maple syrup, sesame oil, and ginger into a small pot and set it over medium heat.
While the sauce heats up, whisk the chilled water and cornstarch together in a small cup or container.
Once the sauce comes to a boil, stir in the cornstarch slurry. Bring the sauce back up to a simmer. Once it comes to a simmer it should thicken quickly — remove it from heat once it does.

Serve

Pour the glaze over the meatballs and sprinkle them with sesame seeds and scallions. Serve with rice and/or veggies, if desired.

Notes

Nutritional information does not include accompaniments.

Nutrition