Japanese-style Vegan Meatballs
They are crispy on the outside, tender and savory on the inside. Coat them in a sweet and sour sticky sauce, and you have the perfect Japanese-style meatballs These Japanese-style meatballs are a popular comfort food in Japanese cuisine.
Servings: 10 meatballs
Ingredients
sticky sauce
- 5 tbsp water
- 1/3 tsp garlic grated
- 1/4 tsp ginger grated
- 1 tbsp maple syrup
- 1 1/2 tbsp soy sauce
- 1 tbsp rice vinegar
potato starch slurry
- 1 tsp potato starch
- 2 tsp water
Meatballs
- 50 grams silken tofu no need to press
- 3 tbsp panko
- 200 grams vegan mince
- 1/2 tbsp potato starch
- 1/4 tsp sesame oil
- 1/3 tsp kelp stock powder or veg stock powder
- 1/2 tsp salt
Instructions
Make the sticky sauce
- Add all the ingredients for the sticky sauce in a pan, and bring to a boil. Lower the heat, add potato starch slurry and simmer for 2~3 minutes until the sauce thickens. Set aside.
Make the meatballs
- Add tofu and panko in a food processor and blend into a paste. Add the paste and the rest of the meatball ingredients in a bowl. Mix until ingredients are evenly combined.
- Shape the mixture into balls, and fry them. I usually deep fry meatballs, but you could pan fry or air fry them as well.
- Add the fried meatballs in the pan with the sticky sauce. On medium-low heat, warm up the sauce and stir to coat evenly.
- Serve warm with some rice, or steamed veggies. Enjoy!
