Sweet Chili Tofu Balls (Printer-Friendly)
Golden, crispy tofu balls coated in tangy sweet chili sauce. Ideal for appetizers, snacks, or light meals.
# What You'll Need:
→ Tofu Balls
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→ Sweet Chili Sauce
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→ For Serving
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# How to Make It:
01 - Preheat oven to 400°F and line a baking sheet 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 combined and slightly sticky.
03 - Shape mixture into 16 small balls, using approximately 1 heaping tablespoon per ball. Arrange on prepared baking sheet.
04 - Bake for 20-25 minutes, turning halfway through cooking, until golden brown and crisp on all sides.
05 - Combine sweet chili sauce, soy sauce, rice vinegar, and sesame seeds in a small saucepan. Simmer over low heat. Stir in cornstarch slurry and cook until slightly thickened, then remove from heat.
06 - Toss baked tofu balls in warm sweet chili sauce until evenly coated. Serve hot, garnished with scallions and extra sesame seeds, alongside rice or noodles if desired.
# Expert Advice:
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- The contrast between shatteringly crisp exterior and pillowy soft interior is absolutely addictive
- That sweet chili glaze strikes the perfect balance between tangy, sweet, and just enough heat to keep things interesting
- They come together faster than you can decide whether to call them appetizer or main course
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- Under-pressed tofu means soggy centers, so dont rush this step even if youre hungry
- The sauce thickens quickly once you add the slurry, so have your tofu balls ready to toss immediately
- Letting the balls cool slightly on the baking sheet before tossing helps them maintain their structural integrity
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- Use a cookie scoop for uniformly sized balls that cook at the same rate
- If the mixture feels too wet to shape, refrigerate it for 15 minutes before forming