Vietnamese Sticky Tofu Mushroom Meatballs

Bowl of meatballs on white rice with fork.

Vietnamese Sticky Tofu Mushroom Meatballs

Protein-packed, quick, and low-fat! These Vietnamese Sticky Tofu & Mushroom Meatballs have a meaty texture and bold flavor—easy to make and great leftover.

Course Main Course

Cuisine Vietnamese

Prep Time 20

Cook Time 25

Total Time 45

Servings serves

Calories 554kcal

Equipment

Oven

Ingredients

0.9 oz dried wood ear mushrooms approx. 25g
16 oz extra firm tofu approx. 450g
1 shallot or ½ small yellow onion; minced
2 cloves garlic minced
2 tbsp soy sauce
1 tbsp ketchup
1 tbsp sriracha
½ tsp black pepper
6 tbsp cornstarch approx. 42g

Sweet & Sour Glaze

4 tbsp soy sauce
4 tbsp ketchup
4 tbsp rice vinegar
2 cloves garlic minced
⅓ cup water approx. 79ml

To Serve

cooked white rice as needed
fresh cilantro leaves for garnish

Instructions

Place the dried wood ear mushrooms in a large heatproof bowl and cover with boiling water. Let soak for 20 minutes, then drain and finely chop.
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a large mixing bowl, crumble the tofu using your hands or a fork. Add the minced shallot (or yellow onion), minced garlic, soy sauce, ketchup, sriracha, black pepper, chopped mushrooms, and cornstarch. Mix thoroughly until evenly combined.
Scoop and roll the mixture into 16–18 meatballs. Arrange on the prepared baking sheet and bake for 20–22 minutes, or until firm and lightly golden.
While the meatballs bake, add all glaze ingredients to a medium saucepan over medium heat. Bring to a gentle simmer, whisking often, until slightly thickened (about 5–7 minutes). Remove from heat.
Once the meatballs are baked, add them to the glaze and gently stir to coat. Serve warm over white rice and top with fresh cilantro.

Video

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