Sweet Chili Tofu Balls (Printable Version)

Crispy tofu balls coated in tangy sweet chili sauce, perfect as appetizer or main dish.

# What You Need:

→ For the Tofu Balls

01 - 14 oz extra-firm tofu, pressed and drained
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 2 tablespoons panko breadcrumbs
05 - 2 spring onions, finely sliced
06 - 2 cloves garlic, minced
07 - 1 teaspoon grated ginger
08 - 1 tablespoon sesame oil
09 - 1/4 teaspoon black pepper
10 - 1 small carrot, finely grated

→ For the Sweet Chili Sauce

11 - 4 tablespoons sweet chili sauce (store-bought or homemade)
12 - 1 tablespoon soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon sesame seeds
15 - 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

→ For Serving

16 - Sliced scallions
17 - Extra sesame seeds
18 - Steamed jasmine rice or noodles (optional)

# How To Make It:

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.
07 - Serve hot, garnished with scallions and extra sesame seeds, alongside rice or noodles if desired.

# Helpful Hints:

01 -
  • The texture contrast is incredible, crispy outside giving way to pillowy soft inside
  • The sauce comes together in minutes but tastes like it simmered for hours
  • They disappear faster than any other appetizer I have ever served
02 -
  • Press your tofu for at least 15 minutes, longer if you have time, because waterlogged tofu will steam instead of crisp
  • The mixture should stick together when you squeeze it, if it is too dry add another teaspoon of soy sauce
  • Do not overcrowd the baking sheet or they will steam and get soggy instead of developing that crust
03 -
  • If your tofu balls are falling apart, your mixture is too wet, try adding another tablespoon of cornstarch
  • Let the baked balls cool for about 2 minutes before tossing in sauce, this helps them hold their shape better

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