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Sweet & Sour Tofu Balls Recipe

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A bowl of sauce-covered, sticky-looking Sweet & Sour Tofu Balls with chunks of pineapple, served on a bed of rice.
Close up of Sweet & Sour Tofu Balls

Life’s all about balance — just like this flavour-packed dish! Expertly seasoned, savoury tofu balls meet a sticky, tangy sweet and sour sauce with bursts of pineapple — coming together in perfect, delicious harmony. Serve these flavour bombs over steaming rice with a sprinkle of sesame seeds.

You will need

Serves 4

Tofu balls:

  • 500g extra firm tofu, pressed and drained
  • 1 small carrot peeled, finely diced
  • 80g green beans, finely diced
  • 2 spring onions, chopped
  • 1 tbsp soy sauce, to taste
  • 1 tsp sesame oil
  • 1/4 tsp white pepper
  • 1/4 tsp cracked black pepper
  • 1/2 cup panko breadcrumbs
  • 1/4 cup plain flour
  • 3 tbsp cornstarch
  • 1 tsp mushroom seasoning (or veggie stock powder)

Sweet & sour sauce:

  • 1/3 cup pineapple juice
  • 1/4 cup sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup ketchup
  • 1 tsp vegan Worcestershire sauce
  • 1 tbsp vegan oyster sauce
  • 1 tsp mushroom seasoning (or veggie stock powder)
  • 1/2 tbsp cornstarch
  • 1/4 cup water

To finish:

  • 1 white onion, chopped into chunky pieces
  • 3 cloves fresh garlic, minced
  • 3 slice ginger
  • 1 green capsicum, chopped into chunky pieces
  • 2/3 cup pineapple pieces

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Directions

30 mins to prep

25 mins to cook

  1. Step 1

    To make the tofu balls, mash the tofu in a bowl. Add all ingredients then mix well. The mixture should stay together when you squeeze a small amount in your hands. Form mixture into small ping-pong-sized balls, which you can either deep fry or air fry. If deep frying, fry in hot oil (190°C) for a few minutes until golden brown. If air-frying, place into air-fryer basket and spray generously with oil. Give the basket a small shake and spray again with oil. Cook for 20 minutes at 190°C, shaking halfway with another few good sprays of oil.

  2. Step 2

    Mix pineapple juice, sugar, apple cider vinegar, ketchup, Worcestershire sauce, oyster sauce and mushroom seasoning in a bowl.

  3. Step 3

    Heat 2-3 tablespoons of oil in a wok or large fry pan. Cook onion for a minute until a little translucent.

  4. Step 4

    Add garlic, ginger, capsicum and cook for a couple of minutes. Add the mixed sauce and pineapple and stir until heated through.

  5. Step 5

    Mix together the cornstarch and water and add to the wok. Stir and allow to thicken for a minute or so. Add the cooked tofu balls and toss to coat.

  6. Step 6

    Sprinkle with sesame seeds and serve with hot rice.

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Recipe: Liz Miu

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