Sweet and Sour Tofu Balls

Prep Time: 30m | Cook Time: 30m | Servings: 4

Ingredients

Tofu Balls

• 500g extra firm tofu, pressed and drained
• 1 small carrot peeled, finely diced
• Handful green beans, finely diced (80g)
• 2 spring onion, chopped
• 1 tbsp soy sauce, to taste
• 1 tsp Sesame oil
• 1/4 tsp white pepper
• 1/4 tsp cracked black pepper
• 1/2 cup panko breadcrumbs
• 1/4 cup plain flour
• 3 tbsp cornstarch
• 1 tsp mushroom seasoning (or veggie stock powder)

Sweet And Sour Sauce

• 1/3 cup pineapple juice
• 1/4 cup sugar
• 1/4 cup apple cider vinegar
• 1/4 cup ketchup
• 1 tsp vegan Worcestershire sauce
• 1 tbsp vegetarian oyster sauce
• 1 tsp mushroom seasoning (or veggie stock powder)
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Cornstarch Slurry

• 1/2 tbsp cornstarch
• 1/4 cup water
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For Stir Frying

• 3 cloves fresh garlic, minced
• 3 slice ginger
• 1 white onion, chopped into chunky pieces
• 1 green Capsicum, chopped into chunky pieces
• 2/3 cup pineapple pieces

Instructions

MAKE THE TOFU BALLS: Mash tofu in a bowl. Add all ingredients into the bowl then mix well - I like to use my hands. The mixture should stay together when you squeeze a small amount in your hands. Form small ping pong sized balls with your hands. Option to deep fry or airfry. If deep frying, fry in hot oil (190ºC) for a few minutes til golden brown. (see notes for air-frying)

MIX THE SAUCE: Mix pineapple juice, sugar, apple cider vinegar, ketchup, Worcestershire sauce, oyster sauce and mushroom seasoning in a bowl.

PUT IT ALL TOGETHER: Heat 2-3 tbsp oil in a wok or large fry pan. Cook onion for a minute until a little translucent. Add garlic, ginger, capsicum and cook for a couple more minutes. Add the mixed sauce and pineapple and stir til hot through. Mix together the cornstarch and water and add to the wok. Stir in and allow to thicken sauce for a minute or so. Add the cooked tofu balls and toss to coat. Sprinkle with sesame seeds and serve with hot rice.