Tofu Meatballs with Peanut Sauce Curry

Tofu Meatballs with Peanut Sauce Curry is a delicious and satisfying vegan dish that brings together the elements of the Asian cuisine. This fusion recipe combines the subtle flavors of tofu, the richness of peanut sauce, and the aromatic spices found in a curry.

Course Main Course

Cuisine Asian

Keyword peanut sauce curry, tofu meatballs, tofu meatballs curry

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 317kcal

Author Gunjan

Ingredients

for tofu meatballs

16 oz high protein super firm tofu or extra firm tofu (see notes)
1/4 cup chickpea flour (or gram flour known as besan)
1/2 tsp + 1/8 tsp salt or as per taste
1/2 tsp cayenne pepper powder
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder

for the sauce curry

1/4 cup creamy peanut butter (unflavored)
1/4 cup low sodium soy sauce or Tamari for gluten free
2 tbsp sriracha sauce
1 tsp white sesame seeds
2 tbsp maple syrup
1 tbsp vinegar
3/4 cup vegetable broth
salt as per taste (optional)

to garnish

Instructions

In a bowl, combine crumbled tofu, chickpea flour, salt, cayenne pepper powder, basil, oregano and garlic powder. Mash and mix them properly with hands. Then, with the help of a medium sized cookie scoop, take a portion of the dough and make smooth round ball and place it in the nonstick pan. Repeat this process for the rest of the dough.
Place the nonstick pan on the stove top and turn it on at high flame. Grease each meatball with a cooking spray so they do not dry up while cooking. Keep turning and flipping so that they are cooked from all sides. Cook until each of them are golden brown from each side and crispy. (This may take about 10-12 minutes)
In the meanwhile, in a bowl, whisk together peanut butter, soy sauce, sriracha sauce, white sesame seeds, maple syrup, vinegar and ¼ cup vegetable broth. (Do not add any salt at this stage). Keep it aside.
Once the meatballs are cooked thoroughly from all sides, bring the flame to low heat. Pour the whisked sauce over them. Let it cook at low-medium flame for 30 seconds. As soon at it starts to thicken pour the rest of the ½ cup vegetable broth over them. Cook covered at low-medium flame for 1 minute. (Do not overcook or else the gravy will thicken too much).
Remove the lid, gently mix everything. Turn off the flame. Adjust salt if needed. Garnish with black and white sesame seeds, green onions/scallions and basil. Serve immediately.

Video

Notes

I used super firm high protein tofu so I did not have to press. If you use extra firm tofu, make sure to press properly. For firm meatballs, tofu needs to be pressed really well.
This recipe makes 14 tofu meatballs depending on the size of your scoop.
Make sure to mix the meatball dough with hands and mash it as smooth and fine as possible.
Do not overcook the curry or it will thicken too much.
How to store:
1. At room temperature - You may assemble the entire dish and keep it at room temperature for few hours. However, the curry may thicken so add a little vegetable broth when reheating to achieve the right consistency. Adjust salt if needed.
2. Refrigerator - Once the meatballs are cooked, let them cool completely and refrigerate them in an air tight container for about a week. When ready to serve, Warm up the meatballs on stove in a pan ( do not cook, just warm by turning at intervals). In the meanwhile whisk the sauce in a separate bowl and assemble.

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