Recipe: Tofu meatballs with teriyaki sauce

Crispy on the outside, juicy on the inside… and with a sauce that changes everything.

This recipe is perfect for surprising even those who say “tofu tastes like nothing.” The secret lies in the spices… and in a homemade teriyaki sauce that we find completely addictive.

Ingredients:
For the meatballs:

• 300g smoked tofu
  
• 3 tbsp chickpea flour
  
• Garlic powder, paprika, oregano, ground mustard, salt
  
• 1 tsp arrowroot
  
• Extra virgin olive oil for brushing
  

For the sauce:

• 60ml tamari
  
• 1 tbsp apple cider vinegar
  
• 1 tsp garlic powder
  
• 1 tsp sesame oil
  
• 1 tsp ginger
  
• 1 tbsp arrowroot (or your preferred thickener) + 1/2 cup water

Step by step:
For the meatballs:

1. Crumble the smoked tofu with your hands or a fork.
2. Add the chickpea flour, spices, and salt. Mix well until you have a pliable dough.
3. Shape into small balls with your hands and roll them in the arrowroot to coat.
4. Place them on a baking sheet, brush with a little extra virgin olive oil, and bake for 15 minutes at 180°C (350°F), or until golden brown and crispy on the outside.

For the sauce:

1. Grate some fresh ginger on a grater to extract its juice, squeezing the grated ginger.
2.  In a pan, heat the tamari, vinegar, garlic powder, sesame oil, and ginger juice.
3.  Dissolve the arrowroot in 1/2 cup of water, add it to the sauce, and stir until thickened. 
4. Add the meatball to the sauce and cook together for 2–3 minutes so they're well coated.

You can eat them on their own or with rice, noodles, or stir-fried vegetables.
They're vegan, high in plant-based protein, and above all: delicious!