Sweet Chili Tofu Balls (Print Version)
Crispy tofu balls coated in tangy sweet chili sauce. Perfect vegan appetizer or main dish ready in 45 minutes.
# What You’ll Need:
→ Tofu Balls
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→ Sweet Chili Sauce
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→ Serving
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# Steps:
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. Serve hot, garnished with scallions and extra sesame seeds, alongside rice or noodles if desired.
# Expert Tips:
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- The contrast between that crispy exterior and pillowy soft center keeps everyone reaching for just one more
- They come together faster than ordering delivery and taste infinitely better
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- Overmixing the tofu makes it gummy and densestop as soon as everything is combined
- Let the baked balls sit in the sauce for at least 30 seconds so they really soak up that flavor
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- Avoid overcrowding the baking sheet or theyll steam instead of crisp up properly
- The mixture should feel slightly sticky but not wetadd more cornstarch a teaspoon at a time if needed