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Vietnamese-Inspired Tofu ‘Meatballs’
This recipe is inspired by a dish known as ‘bun cha’ - a popular Vietnamese dish, especially in Hanoi. Our plant-based twist involves making tofu 'meatballs', which we serve with noodles, veggies and sweet-and-spicy sauce.
Ingredients
For the tofu ‘meatballs’
- block of extra-firm tofu
- white miso paste
- tomato purée
- fresh ginger, peeled + grated
- garlic clove, peeled + grated
- chickpea flour
- cornflour
For the sauce:
- garlic cloves, peeled + finely chopped
- red chilli, finely chopped
- soy sauce or tamari
- maple syrup
- lime, zest + juice
To serve:
- vermicelli noodles
- lettuce leaves
- cucumber, peeled into ribbons
- fresh coriander, stalks removed
- carrot, sliced into matchsticks
- lime, cut into wedges
Method
- 1
Remove the tofu from the packaging and use your hands to squeeze out as much water as possible over a sink or bowl.
- 2
Add the tofu to a separate large bowl and use your hands to crumble the tofu into small pieces. Take your time here because the smaller the pieces of tofu, the less likely the meatballs will fall apart.
- 3
To the same bowl, add the miso, tomato purée, ginger, garlic, chickpea flour, cornflour and 1 teaspoon of oil. Again, using your hands, mix the ingredients together until well combined, then shape into 6 evenly-sized balls and transfer to a plate.
- 4
Add a splash of oil to a non-stick pan on a medium heat. As soon as the oil is hot, add the tofu meatballs and gently fry for a few minutes on each side or until golden brown and crispy all over. Be gentle with them because they might fall apart if you shake them around too much.
- 5
Meanwhile, add the noodles to a large bowl, cover with hot water straight from a kettle and leave to soak for 6-10 minutes or until tender. Then drain under cold water and leave to one side.
- 6
When the tofu meatballs are done, transfer them back to the plate. Then, in a small bowl, combine all the ingredients for the sauce. Wipe the pan clean, then pour half of the sauce into the pan and let it bubble away for a minute on a low-medium heat until it thickens slightly.
- 7
Carefully drop the meatballs into the pan and gently stir to combine them in the sauce, then remove them from the heat.
- 8
To serve, add the noodles to bows, followed by the lettuce, cucumber, coriander and carrot. Then add the meatballs and pour the remaining sauce all over. Finish with a squeeze of lime juice. Enjoy!
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Community reviews
Rated 4 out of 5 from 3 reviews
- Rye
“Probably wouldnt make this again, it was alright but not for me I think”
- ddb
“Used some rice vinegar instead of lime in the sauce, just because it’s what I had, so tasty!”