Savory Sweet Chili Tofu Balls for a Quick Vegan Delight

Delicious Sweet Chili Tofu Balls combine a crispy exterior with a tender center, perfect for a quick vegan meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 balls

Course: Appetizers

Cuisine: Vegan

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1 cup Sweet Chili Sauce Adjust for spice levels
2 tbsp Water Modify as needed for sauce consistency
1 tbsp Gochujang Substitute with Sriracha for milder flavor
2 tbsp Tomato Ketchup Opt for low-sugar version if preferred
1 tbsp Sesame Oil Can swap with vegetable oil
1 tbsp Sugar Coconut sugar offers a healthier alternative
1 tbsp Rice Vinegar or White Vinegar Enhances sauce profile

For the Tofu Balls

14 oz Tofu Air-fried for satisfying crunch
1 tbsp Oil For sautéing garlic, olive oil recommended
3 cloves Garlic Freshly minced for aroma and taste
2 tbsp Chopped Green Onions or Scallions For garnish

For Serving

2 cups Steamed Rice Noodles are a great alternative

Equipment

Mixing Bowl
Non-stick pan
spatula

Method

Instructions

In a mixing bowl, combine sweet chili sauce, water, gochujang, tomato ketchup, sesame oil, sugar, and rice vinegar. Whisk together until smooth and set aside.
Heat oil in a large non-stick pan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and golden.
Pour the prepared sauce into the pan with sautéed garlic. Stir and bring to a gentle simmer for 3-4 minutes.
Add your air-fried tofu balls to the simmering sauce. Toss gently to coat and heat through for an additional 1-2 minutes.
Remove from heat and allow to cool slightly. Transfer to a serving dish, garnish with chopped green onions, and serve warm.

Nutrition

Serving: 1ballCalories: 150kcalCarbohydrates: 15gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 300mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 2IUVitamin C: 4mgCalcium: 10mgIron: 8mg

Notes

Press the tofu before shaping to remove excess moisture for a crispier texture. Adjust gochujang based on personal heat preference. Store leftovers in an airtight container for up to three days or freeze for later use.

Tried this recipe?

Let us know how it was!