Sweet Chili Tofu Balls (Printable Version)
Crispy baked tofu balls coated in tangy sweet chili sauce—perfect vegan appetizer or main dish.
# What You Need:
→ For the Tofu Balls
01 - 14 oz extra-firm tofu, pressed and drained
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 2 tablespoons panko breadcrumbs
05 - 2 spring onions, finely sliced
06 - 2 cloves garlic, minced
07 - 1 teaspoon grated ginger
08 - 1 tablespoon sesame oil
09 - 1/4 teaspoon black pepper
10 - 1 small carrot, finely grated
→ For the Sweet Chili Sauce
11 - 4 tablespoons sweet chili sauce (store-bought or homemade)
12 - 1 tablespoon soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon sesame seeds
15 - 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
→ For Serving
16 - Sliced scallions
17 - Extra sesame seeds
18 - Steamed jasmine rice or noodles (optional)
# How-To:
01 - Preheat the oven to 400°F and line a baking tray with parchment paper.
02 - Crumble tofu into a large bowl. Add soy sauce, cornstarch, panko, spring onions, garlic, ginger, sesame oil, black pepper, and grated carrot. Mix until well combined and slightly sticky.
03 - Form mixture into 16 small balls (about 1 heaping tablespoon per ball) and place on the prepared tray.
04 - Bake for 20-25 minutes, turning halfway, until golden brown and crisp.
05 - Combine sweet chili sauce, soy sauce, rice vinegar, and sesame seeds in a small pan. Bring to a simmer over low heat. Stir in the cornstarch slurry until slightly thickened, then remove from heat.
06 - Toss baked tofu balls in the warm sweet chili sauce until coated.
07 - Serve hot, garnished with scallions and extra sesame seeds, alongside rice or noodles if desired.
# Expert Tips:
01 -
- The texture magic happens when crispy outsides meet impossibly tender centers, creating that perfect bite that makes people forget they're eating tofu
- This sauce has converted more tofu skeptics than I can count, hitting that sweet spot between tangy and slightly sweet with just enough heat to keep things interesting
02 -
- Once I skipped pressing the tofu and ended up with dense, disappointing balls that never quite crisped up properly
- The sauce keeps thickening as it cools, so remove it from heat just before it looks perfect
03 -
- Mix the cornstarch slurry again right before adding, otherwise it settles at the bottom
- Wet your hands slightly before shaping to prevent sticking, a trick I learned after too many frustrating attempts