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These Soy Garlic Tofu Balls are great with rice, noodles, in a wrap, or as-is! I used my favourite air-fried tofu balls and cooked them down in a deliciously sweet, savoury, and garlicky sauce You can also use this sauce for tofu, veggies, and even store-bought plant based meat balls!

AIR FRIED TOFU BALLS

I love making these air-fried tofu balls, which are the base of this recipe. The balls are made of tofu and a few other basic ingredients.

These are super easy to put together and you can leave the rest to your air-fryer or oven to cook down. These are great as a finger food or snack with your dipping sauce or glaze of choice, like in this recipe.

I had some f these air-fried tofu balls with a spicy mayo, while the rest I cooked down in this delicious soy garlic sauce.

INGREDIENTS YOU’LL NEED

You can find the full detailed recipe in the card below!

TOFU

• Tofu Balls (recipe here) or other plant-based meat balls of choice

SOY GARLIC SAUCE

• garlic, minced
• Chinese black vinegar 
• soy sauce
• vegetarian oyster sauce
• sugar
• room temperature water
• corn starch

FOR STIR-FRYING

• neutral oil
• scallion, chopped (green and white parts separated)
• shallot or red onion
• red bell pepper

COOKING THE SOY GARLIC TOFU BALLS

• Note: You can double the sauce if you’re using more than 10 tofu balls and adding more veggies

FOR THE SAUCE

• Mix all the sauce ingredients in a bowl. Feel free to adjust it to your taste and add more or less of everything depending on your preference.

STIR-FRYING

• Heat a large pan or wok over medium heat. Add in the oil. Once hot, add the white part of the scallion. Sauté for 1 minute. Add in the onion and bell pepper. Cook until the bell pepper is tender. Stir-fry any other vegetables you plan to use before adding the sauce.
• Give the sauce another mix (since the starch tends to settle at the bottom). Pour the sauce into the pan/wok. Leave to simmer over medium heat, stirring occasionally. Once it comes to a boil, the sauce will start will start to thicken from the starch.
• Add in the tofu balls or other meatballs you’re using. Coat well in the sauce and allow to cook for 2-3 minutes. Turn off the heat.

SERVE AND ENJOY!

• Serve and enjoy with rice, noodles, or have these tofu balls inside a wrap.

MORE TOFU RECIPES YOU MIGHT LOVE

Check out my tips on how to store tofu!

• Kung Pao Tofu
• Pineapple Cashew Tofu Stir-Fry
• Crispy Salt and Pepper Tofu
• Black Pepper Tofu Steaks
• Tofu “Chicken” Teriyaki
• Korean Spicy Braised Tofu
• Fried ‘Chicken’ and Gravy
• Tofu Katsu
• Nori-Wrapped Tofu in Spicy Sauce
• Maple Hoisin Tofu
• Orange Tofu
• Pan-Fried Tofu Cakes

Soy Garlic Tofu Balls

5 from 2 votes

These are my favourite air-fried tofu balls cooked down in a deliciously sweet, savoury, and garlicky Soy Garlic Sauce. This is best enjoyed with rice or noodles and you can also use this sauce for tofu, veggies, and even store-bought plant based meat balls!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer, Main Course, Sauces, Side Dish, Sides

Cuisine Asian, Chinese, Fusion

Servings 2 people

Calories 274 kcal

Ingredients

  

1x2x3x

Tofu Balls

• 10 pieces Tofu Balls or other plant-based meat balls of choice , see homemade tofu balls recipe here

Soy Garlic Sauce

• 3 cloves garlic , minced
• 1 tbsp Chinese black vinegar or rice vinegar
• 1/2 tbsp soy sauce
• 1 tbsp vegetarian oyster sauce
• 2 tbsp sugar
• 1 tbsp room temperature water
• 1/2 tbsp corn starch

For Stir-Frying

• 1 tbsp neutral oil
• 1 scallion , chopped (green and white parts separated)
• 1/2 small shallot or red onion , diced
• 1/2 red bell pepper , seeded and diced

Instructions

 

• Note: You can double the sauce if you’re using more than 10 tofu balls and adding more veggies

Sauce

• Mix all the sauce ingredients in a bowl. Feel free to adjust it to your taste and add more or less of everything depending on your preference.

Stir-Frying

• Heat a large pan or wok over medium heat. Add in the oil. Once hot, add the white part of the scallion. Sauté for 1 minute. Add in the onion and bell pepper. Cook until the bell pepper is tender. Stir-fry any other vegetables you plan to use before adding the sauce.
• Give the sauce another mix (since the starch tends to settle at the bottom). Pour the sauce into the pan/wok. Leave to simmer over medium heat, stirring occasionally. Once it comes to a boil, the sauce will start will start to thicken from the starch.
• Add in the tofu balls or other meatballs you’re using. Coat well in the sauce and allow to cook for 2-3 minutes. Turn off the heat. Serve and enjoy with rice, noodles, or have these tofu balls inside a wrap.

NUTRITIONAL INFO

Serving: 1serving | Calories: 274kcal | Carbohydrates: 23g | Protein: 20g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 412mg | Potassium: 492mg | Fiber: 1g | Sugar: 16g | Vitamin A: 992IU | Vitamin C: 41mg | Calcium: 94mg | Iron: 3mg

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