These Korean Tofu Meatballs are flavourful, crispy on the outside, and coated in a sweet and spicy gochujang glaze. Made with tofu, fresh breadcrumbs, green onions, garlic, and warming spices, they make an easy appetizer or can be served over rice as a main dish.
Korean Tofu Meatballs serves: 22-24 meatballs
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
You will need
• 1 lb/450g firm tofu, crumbled
• 2 tsp/10g white miso paste
• 1 tsp/5g gochujang paste
• 1 tsp/2g onion powder
• 1 tsp/2g garlic powder
• 1/2 tsp/1g ground ginger
• 3/4 cup/80g fresh breadcrumbs
• 2 tbsp/16g cornstarch
• Water as needed
• 2 green onions, chopped
• 1 tbsp/15ml neutral oil or oil spray
For the glaze
• 3 cloves/15g garlic, minced or grated
• 4 tbsp/50g light brown sugar
• 2 tbsp/35g gochujang paste
• 2 tsp/5g cornstarch
• 1/2 cup/120ml water
• 4 tbsp/60ml soy sauce
• 1 tbsp/15ml rice vinegar
• 2 tsp/10ml toasted sesame oil
• Toasted sesame seeds to garnish
• Mini skewers for serving
• Rice to serve (optional)
1. Preheat the oven to 400°F/200°C. Line a baking sheet with parchment or foil.
2. Finely slice the green onions. Separate into white and light green portions and dark green portions. Set aside the dark green portions for garnishing. Mince or grate the garlic for the sauce.
3. Crumble the tofu finely. Grating or pulsing in a food processor can help break it up.
4. Add the miso, gochujang, onion powder, garlic powder, and ginger.
Use a masher or pulse in a food processor to blend.
5. Add the breadcrumbs, cornstarch, and white and light green portions of the green onions. Mash or pulse until well distributed.
6. Add 2-3 tbsp/30-45ml water. Work until the tofu mixture just holds together when squeezed.
7. Use a 1 tbsp/15ml scoop to gather heaping scoops of mixture and roll into balls.
8. Place on the prepared baking sheet. Brush or spray with a light layer of oil.
9. Bake for 20-25 minutes until golden and crisp on the exterior.
10. While baking, make the glaze. In a medium pot combine the brown sugar, gochujang, cornstarch, and minced garlic.
Whisk to blend.
11. Add the soy sauce and water. Whisk until smooth.
12. Heat over medium, stirring regularly, until thickened and glossy, about 5-6 minutes.
13. Remove from heat and add the rice vinegar and sesame oil.
14. Once baked, gently toss the tofu meatballs in the glaze. Garnish with toasted sesame seeds and green onions.
15. For a meal, serve over rice with a drizzle of extra sauce. They are especially good paired with a cucumber salad.
Tips and tricks!
• For the best texture, crumble the tofu finely and work the mixture only until it holds together when squeezed.
• The meatballs are best served warm on the same day.
• For less spice, reduce the quantity of gochujang paste.
• Serve the meatballs as an appetizer with toothpicks, or over rice as a main dish.
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