Tofu balls with spicy Asian stir-fry
Prep
15 mins
Cook
12 mins
Servings
2
Difficulty
Medium
Here's a quick weeknight favorite that never fails to impress. These crispy tofu balls paired with a vibrant, spicy stir fry come together in under half an hour, making them perfect for busy evenings when you still want something delicious and satisfying. The tofu gives you a great dose of plant based protein while keeping the whole dish incredibly light, and honestly, using frozen vegetables means there's minimal prep work involved. The gochujang adds authentic Korean heat and complexity without any fuss, and everything comes down to just one wok for easy cleanup. Trust me, this has become a go to in my kitchen.
Ella x
Ingredients
- ½cauldron organic tofu
- 40 gramscashew nuts
- 25 gramsfresh breadcrumbs
- 1 bunch/essalad onion(salad onions, sliced)
- 2 tspgochujang chilli paste
- 1 tspvegan vegetable bouillon powder
- 2 tsplight muscovado sugar
- 2 tspwok oil
- 400 gramspack frozen asian mixed vegetables
- 100 gramsbeansprouts
Detail level
Instructions
- 1
Press the block of tofu firmly between plenty of sheets of kitchen paper to remove as much moisture as possible. Lightly toast the cashews in a dry frying pan and tip into a food processor. Blend briefly to break up. Add the breadcrumbs, tofu and a quarter of the salad onions, and blend until the ingredients are finely ground and starting to clump together. Shape into about 12 small, firm balls.
- 2
Combine the chilli paste in a small bowl with the bouillon powder, sugar and 3 tbsp water. Heat 1 tsp of the oil in the frying pan and fry the tofu balls, shaking the pan frequently for about 5 minutes until lightly browned. Tip out onto a plate.
- 3
Heat the remaining oil in the pan and stir-fry the mixed vegetables for 5 minutes. Add the remaining salad onions and beansprouts and stir-fry for 2 minutes until piping hot. Stir in the chilli mixture and tofu balls, and mix well before serving.
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