- Crispy on the outside soft in the middle!
- Addictively moreish
- Savoury & sweet
- Versatile meal or snack
- Packed with protein & healthy nut fats
- Easily made veggie, vegan or gluten free
- Foolproof 3 step method
Healthy Oven-Baked Tofu
These Thai Tofu Balls are my answer to the search for a tofu recipe that’s packed with flavour, has that perfect crispy texture and isn’t drenched in oil.
Don’t get me wrong, there’s definitely a place for fried tofu on my plate, but when I make it myself and the temperature of the pan isn’t quite right, the tofu can end up absorbing a lot of oil and remaining pale, soft and sorry looking 🙁
This oven method though, is foolproof!
Zingy Satay Flavour
I’ve taken my favourite flavours from a Thai satay sauce and incorporated them into these easy to make tofu balls, because you really can’t beat any recipe with peanut butter. Salty soy, savoury peanuts and the hum of garlic provide a satisfying background to the more zingy ginger, chilli and lime.
As well as sweet chilli, these are addictive when smothered in a killer homemade satay sauce. You can make it easily with many of the same ingredients from this recipe. Just blitz peanut butter with a little soy/tamari, sweet chilli sauce, lime, red chilli, garlic and coriander plus some water, until the texture is spoonable and you’re happy with the balance of flavours.
I eat that stuff from the bowl.
Freeze or Reheat
This recipe makes quite a few tofu balls, but you could easily freeze them before cooking. I ate my leftovers the next day and I think they tasted even better…love it when that happens.
Vegan and Gluten Free Friendly
This recipe is veggie and vegan friendly as well as being gluten free if you sub soy sauce for tamari. As always, check all your labels to make sure as brands can differ.
Protein & Fibre Packed Meal
I served up these protein packed tofu bombs with brown rice for some nutrient-rich fibre, and salad garnish for freshness. They also go really well with Asian greens like Pak Choi drizzled with a bit of sesame oil.
Alternatively, make these little beauties for your next party, stick them on some cocktail sticks and serve with a full range of sauces for dipping like satay, sweet chilli and sriracha. Nice.
Simple 3 Step Process
As with all the best recipes this is really a bung-it-all-in type affair! Blitz the ingredients up in a blender then get your hands dirty banging out those balls.
Bake for about 20 mins, just time enough to get all your sauces and sides sorted, then enjoy 🙂
Let us know if you give these crispy tofu balls a go. #preggieveggie
- Tofu Balls
- Tofu block (396g)
- 4 tbsp. peanut butter
- Zest of 1 lime, juice of ½
- 1 tbsp. soy sauce or sub tamari for GF
- Pinch black pepper
- 4 cloves garlic (crushed)
- 2 tsp grated ginger or ginger paste
- Bunch coriander (approx 30g) saving some for garnish
- 1 red chilli
- 2 tbsp. sweet chilli sauce
- Approx. 3 tbsp. breadcrumbs
- Heat oven to 180C
- Wrap your tofu block in a towel or some kitchen roll and leave under a heavy pan or tray for around 10 mins to remove excess moisture
- Combine peanut butter, lime zest and juice, soy sauce, pepper, garlic, ginger, ¾ of the coriander, chilli, and sweet chilli sauce in a blender and blitz until smooth.
- Crumble in tofu and blitz
- Add breadcrumbs until mix is soft but not too wet and workable with hands
- Line baking sheet with paper
- Form into small balls
- Place in the oven for around 20 minutes or until golden brown
- Great served with brown rice, pickled carrot, coriander and sweet chilli sauce
*This recipe makes about 22 balls which would serve about 4 people. They can be frozen before cooking or reheated the next day.
*Substitue Tamari for Soy Sauce to make this recipe gluten free.
*Nutrition information includes brown rice and extra sweet chilli topping.