Tofu Meatballs with Peanut Sauce Curry is a delicious and satisfying vegan dish that brings together the elements of the Asian cuisine. This fusion recipe combines the subtle flavors of tofu, the richness of peanut sauce, and the aromatic spices found in a curry.
This tofu meatballs recipe provides a protein-packed meal infused with Asian tastes, offering both comfort and nutrition.
In addition to tofu meatballs with peanut sauce curry, I like to make my vegan malai kofta which is a vegetarian Indian meatball curry recipe.
As a fan of peanut butter, I often whip up peanut butter overnight oats for a quick breakfast or indulge in Peanut Butter Cake for dessert.
About tofu
It comes in various types like silken, extra firm, firm, soft and high protein. Its a soy based product with being high in protein and low in calories. its a great source for calcium as well.
I have shared many tofu recipes but some of them are extraordinarily favorite. My kids love tofu nuggets for their snacks. I also, like to make air fryer tofu salad quite frequently. Tofu is quite regular on our dinner table and so my sweet and sour tofu is quite popular. For Indian flavors we love tofu tikka masala. For a comfort meal, often I like to make easy tofu soup. I also like to make high protein chocolate mousse with silken tofu.
Combining my love for tofu and peanut butter led to the creation of the best tofu meatballs with peanut sauce curry recipe, promising a flavorful meal.
About vegan tofu meatballs
Its basically crumbled tofu combined with binding agent and spices and formed into small firm balls. They can be baked, deep fried, air fried or cooked on stove top. These are the vegan version of the traditional meatballs.
In this recipe, the tofu meatballs are immersed in a savory peanut sauce curry, creating a wholesome one-pot meal.
Why you will love this
Vegan and gluten free (made without breadcrumbs)
Easy stove top preparation
Healthy and protein packed
Ingredients
Ingredients notes
Tofu – I used high protein extra firm, but you can use only extra firm tofu for this recipe. Well pressed tofu will make firmer vegan meatballs.
Chickpea flour – This acts as a binding agent for these meatballs and enhances the nutrition and flavor.
Peanut butter – Any unflavored creamy style natural peanut butter works in this sauce recipe.
Sauces – I used very common sauce which are easily available at home like soy sauce. I also used sriracha sauce to add some spice to it. I also used a tiny bit of vinegar to add to its Asian flavor.
Seasonings – Few simple herbs and spices works great here. The only specific spice I used here is cayenne pepper powder and not red pepper flakes.
Seeds – I used the combination of white and black sesame seeds to add nutrition and also enhance authentic Asian flavors.
Vegetable broth – Along with adding nutrition it also helps in the right consistency of the creamy peanut sauce curry. You may use store bought or homemade veg broth for this recipe.
For detailed measurements of the ingredients, please scroll down to the recipe card at the bottom of this post.
How to make
Step 1 : Meatballs
Firstly, in a large mixing bowl, I combined crumbled tofu, chickpea flour, salt, cayenne pepper powder, basil, oregano and garlic powder. Then, I mixed it well with my hands to make sure its smashed well.
Secondly, I checked if it forms a dough by taking a small portion in my hand and trying to bind it. Once it passed the binding test, with the help of a cookie or ice cream scoop, I scooped a small portion of the batter in my palm and formed a smooth round ball.
Then, I placed it in a cool nonstick pan. I repeated the process for the rest of the mixture.
Next, I roughly sprayed cooking spray on each of them and turned on the flame to high. I cooked the until crispy golden brown. However, I kept turning them at intervals making sure that each tofu ball is cooked from all sides.
Step 2 : Sauce Curry
In this step, I combined peanut butter, sriracha sauce, soy sauce, vinegar, sesame seeds, maple syrup, vinegar and whisked it until it was smooth. Then, I kept it aside.
Step 3 : Assembling
In this step, once the tofu balls were cooked golden from all sides, I lowered the flame and poured the sauce over them.
Thereafter, I gently, coated each ball with the sauce and let it cook at medium flame for 2 minutes. As soon as the sauce curry started to thicken I added the remaining vegetable broth and gently mixed everything.
Then, I turned off the flame and let it rest covered for 2 minutes on the hot stove.
Afterwards, I removed the cover and mixed everything again without breaking the balls.
Lastly, I garnished with white and black sesame seeds, basil and greens of scallions also known as green onions.
The authentic texture of tofu meatballs with umami flavor of peanut sauce curry was absolutely outstanding and we all devoured every bit of this entree.
Serving tips
This pairs excellent with boiled quinoa or steam brown rice/white rice. I also served it with schezwan fried rice or mushroom fried rice to make a gourmet spread.
To make it extra fancy, I serve orange cauliflower on the side.
Storage tips
At room temperature – You may assemble the entire dish and keep it at room temperature for few hours. However, the curry may thicken so add a little vegetable broth when reheating to achieve the right consistency. Adjust salt if needed.
Refrigerator – Once the meatballs are cooked, let them cool completely and refrigerate them in an air tight container for about a week. When ready to serve, Warm up the meatballs on stove in a pan ( do not cook, just warm by turning at intervals). In the meanwhile whisk the sauce in a separate bowl and assemble.
Expert tips
- Do not overcook the curry sauce once poured in the pan. It might become very thick and lose its taste.
- It is important to cook the meatballs from all sides until its firm, crispy and golden so that there is no raw taste of tofu.
- While mixing, use a flat sparula so that the balls do not break or crumble in the sauce curry.
- Do not mash the tofu mixture in the food processor.
I like to use chickpea flour as a binding agent. Its healthier and more natural form. You may use besan or gram flour also. Both are similar in nature and texture.
No, make sure to mix them well until its almost smooth. Then start making balls but gently. Do not put too much pressure of your palms when shaping.
Its an Asian fusion recipe so it taste a lot like peanut butter but salty, tangy and spicy. Overall, its a flavorful dish.
When binding them together and shaping, make sure to not press them too tightly. Also, do not overcook. They should be crispy from outside but soft from inside and golden brown in color. However, they should not crumble at the same time, so make sure they bind together and do not open up upon cooking.
More related recipes
Eggplant Stir Fry
Thai Red Curry
Zucchini Kofta Curry
Asian Tofu Curry
Scrambled Tofu Fried Rice
Tempeh Stir Fry
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Tofu Meatballs with Peanut Sauce Curry
Ingredients
for tofu meatballs
- 16 oz high protein super firm tofu or extra firm tofu (see notes)
- 1/4 cup chickpea flour (or gram flour known as besan)
- 1/2 tsp + 1/8 tsp salt or as per taste
- 1/2 tsp cayenne pepper powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
for the sauce curry
- 1/4 cup creamy peanut butter (unflavored)
- 1/4 cup low sodium soy sauce
- 2 tbsp sriracha sauce
- 1 tsp white sesame seeds
- 2 tbsp maple syrup
- 1 tbsp vinegar
- 3/4 cup vegetable broth
- salt as per taste (optional)
to garnish
- white sesame seeds
- black sesame seeds
- green onions/scallions
- basil
Instructions
- In a bowl, combine crumbled tofu, chickpea flour, salt, cayenne pepper powder, basil, oregano and garlic powder. Mash and mix them properly with hands. Then, with the help of a medium sized cookie scoop, take a portion of the dough and make smooth round ball and place it in the nonstick pan. Repeat this process for the rest of the dough.
- Place the nonstick pan on the stove top and turn it on at high flame. Grease each meatball with a cooking spray so they do not dry up while cooking. Keep turning and flipping so that they are cooked from all sides. Cook until each of them are golden brown from each side and crispy. (This may take about 10-12 minutes)
- In the meanwhile, in a bowl, whisk together peanut butter, soy sauce, sriracha sauce, white sesame seeds, maple syrup, vinegar and ¼ cup vegetable broth. (Do not add any salt at this stage). Keep it aside.
- Once the meatballs are cooked thoroughly from all sides, bring the flame to low heat. Pour the whisked sauce over them. Let it cook at low-medium flame for 30 seconds. As soon at it starts to thicken pour the rest of the ½ cup vegetable broth over them. Cook covered at low-medium flame for 1 minute. (Do not overcook or else the gravy will thicken too much).
- Remove the lid, gently mix everything. Turn off the flame. Adjust salt if needed. Garnish with black and white sesame seeds, green onions/scallions and basil. Serve immediately.
Video
Notes
- I used super firm high protein tofu so I did not have to press. If you use extra firm tofu, make sure to press properly. For firm meatballs, tofu needs to be pressed really well.
- This recipe makes 14 tofu meatballs depending on the size of your scoop.
- Make sure to mix the meatball dough with hands and mash it as smooth and fine as possible.
- Do not overcook the curry or it will thicken too much.
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How to store:
- At room temperature – You may assemble the entire dish and keep it at room temperature for few hours. However, the curry may thicken so add a little vegetable broth when reheating to achieve the right consistency. Adjust salt if needed.
- Refrigerator – Once the meatballs are cooked, let them cool completely and refrigerate them in an air tight container for about a week. When ready to serve, Warm up the meatballs on stove in a pan ( do not cook, just warm by turning at intervals). In the meanwhile whisk the sauce in a separate bowl and assemble.
Nutrition
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