Sweet Chili Tofu Balls (Print Version)

Crispy baked tofu balls coated in tangy sweet chili sauce, perfect for appetizers or mains.

# 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
12 - 1 tablespoon soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon sesame seeds
15 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ For Serving

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

# Directions:

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.

# Expert Tips:

01 -
  • The contrast between the crispy exterior and tender, flavorful center is absolutely addictive
  • They come together quickly but taste like something from a restaurant kitchen
  • The sweet chili coating creates that perfect finger-licking experience everyone wants at gatherings
02 -
  • Pressing tofu for at least 15 minutes makes a huge difference in texture and prevents soggy centers
  • The mixture should feel sticky when forming balls, otherwise they may fall apart during baking
  • Let the sauce cool slightly before tossing, as thickened sauce clings better to the crispy exterior
03 -
  • Wet your hands slightly before forming each ball to prevent sticking
  • For extra crispiness, brush the balls with a little oil before baking

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