Soy Garlic Tofu Balls (Print Version)
# Ingredients:
→ Tofu Balls
01 -
10 pieces tofu balls or plant-based meatballs of choice
→ Soy Garlic Sauce
02 -
3 cloves garlic, minced
03 -
1 tablespoon Chinese black vinegar or rice vinegar
04 -
0.5 tablespoon soy sauce
05 -
1 tablespoon vegetarian oyster sauce
06 -
2 tablespoons sugar
07 -
1 tablespoon room temperature water
08 -
0.5 tablespoon cornstarch
→ For Stir-Frying
09 -
1 tablespoon neutral oil
10 -
1 scallion, chopped (green and white parts separated)
11 -
0.5 small shallot or red onion, diced
12 -
0.5 red bell pepper, seeded and diced
# Instructions:
01 -
Combine minced garlic, black vinegar, soy sauce, vegetarian oyster sauce, sugar, water, and cornstarch in a bowl. Mix thoroughly until well blended. Adjust seasoning to preferred taste.
02 -
Heat a large pan or wok over medium heat. Pour in neutral oil, then add the white portion of the chopped scallion. Sauté for 1 minute until fragrant.
03 -
Add diced shallot and red bell pepper to the pan. Stir-fry until the bell pepper softens. Incorporate additional vegetables at this stage if desired.
04 -
Stir the prepared sauce to ensure the cornstarch is evenly distributed, then pour it into the pan. Allow to simmer over medium heat, stirring occasionally, until the sauce reaches a boil and thickens.
05 -
Add tofu balls to the pan, gently tossing to coat evenly in the sauce. Continue cooking for 2 to 3 minutes until heated through. Remove from heat.
06 -
Sprinkle with the green portion of the scallion. Serve immediately with rice, noodles, or use as a filling for wraps.
# Notes:
01 -
Double the sauce recipe if increasing the quantity of tofu balls or adding more vegetables for optimal flavor.