Tofu Noodle Balls - 3 Ingredients
Juicy tofu balls in a savory teriyaki sauce. This vegan, high-protein recipe is easy to make, high in fiber, and pairs perfectly with vegetables, rice, or pasta. Ideal for a quick, healthy dinner.
Ingredients
For the meatballs
- 200 g firm tofu (important - the meatballs won’t hold their shape with soft tofu)
- 30 g tapioca flour (or almond flour)
- 2 tsp psyllium husks
- salt
For the teriyaki sauce
- 3 cloves garlic finely chopped
- 1 small piece ginger finely chopped
- 80 ml tamari
- 30 g erythritol
- 30 ml rice vinegar (or a mild vinegar)
- 30 ml water
- 1 tsp cornstarch dissolved in a little water
Instructions
- Puree the tofu.
- Add the tapioca flour, psyllium husks, and salt, and mix well.
- Form into small balls.
- Cook the balls in boiling water until they float to the surface, then remove them with a slotted spoon.
- For the sauce, bring the garlic, ginger, tamari, erythritol, vinegar, and water to a boil in a small saucepan.
- Stir in the dissolved cornstarch and let it simmer briefly until the sauce thickens.
- Toss the balls in the sauce and serve - for example, with pasta or whatever you have on hand.
Notes
Serving Suggestions
These tofu balls taste especially good with:
- rice and broccoli
- Asian stir-fried vegetables
- whole-grain pasta
- pak choi
- edamame
- cucumber salad
- roasted vegetables