Serves: 4
Prep: 30mins
Cook: 35mins
KCal: 348
Fats: 19g
Carbs: 32g
Protein: 16g
Fibre: 4g
Ingredients
For the tofu balls:
1 lb. (450g) firm tofu , pressed and drained
1 carrot, peeled and grated
2 green onion, sliced
½ tsp. salt 1 tbsp. tamari
½ cup (40g) panko breadcrumbs
½ cup (60g) oat flour
1 tbsp. olive oil
For the sauce:
2 tbsp. sesame oil
2 cloves garlic, minced
½ cup (120ml) water
2 tbsp. gochujang or other chili paste
4 tbsp. tomato ketchup
2 tsp. sesame seeds
2 tbsp. coconut sugar
2 tbsp. rice wine vinegar
Method:
For the tofu balls:
- Wrap the tofu in a clean kitchen towel and place a heavy weight on top (such as a chopping board) to drain off any excess liquid.
- Crumble the tofu into a bowl, add the remaining ingredients, apart from the olive oil. You may need to add a little extra flour if the mixture is falling apart.
- Shape the mixture into 20 small balls and place them into the air-fryer. Brush the tofu balls with olive oil.
- Air-fry for 20-25 minutes at 395°F (200°C) until golden brown. Don’t overcrowd the basket, instead cook in two batches.
To make the sauce:
- Heat the sesame oil in a large pot over a medium heat and sauté the garlic for 2-3 minutes.
- Mix the remaining sauce ingredients in a bowl and add to the pan. Simmer over a medium heat for 3-4 minutes until the sauce thickens.
- Add the cooked tofu balls to the sauce and mix well, continue cooking for a further 1-2 minutes until the meatballs are heated through. Serve immediately.