Korean Tofu and Vegetable Meatballs in Soy Sauce Recipe
These little tofu and vegetable meatballs are soft on the inside, slightly crispy on the outside, and coated in a glossy, sweet-salty soy sauce. In Korea, similar patties are often served to children as a milder alternative to meat dishes, but adults also love to snack on them with rice. The flavors are a bit like Polish minced meat patties, just in a plant-based version with a hint of sesame.
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
4
Ingredients
- tofu - 400 g
- carrot - 1 piece
- onion - 0.5 pieces
- garlic - 2 cloves
- egg - 1 piece
- breadcrumbs - 5 tablespoons
- chives - 2 tablespoons
- soy sauce - 5 tablespoons
- honey - 1.5 tablespoons
- rice vinegar - 1 tablespoon
- water - 80 ml
- vegetable oil - 4 tablespoons
- black pepper - 0.25 teaspoons
Main Ingredient:
tofu
Preparation
- Press excess water out of the tofu: wrap it in a paper towel, place it on a plate, and press down with a second plate with a light weight for 10 minutes. Then crumble the tofu into small pieces in a large bowl using a fork or your hand.
- Peel the carrot and grate it on a fine grater. Finely chop the onion, press the garlic through a garlic press or chop finely. Finely chop the chives.
- Add the carrot, onion, half of the garlic, chives, egg, 2 tablespoons of soy sauce, breadcrumbs, and pepper to the bowl with the tofu. Mix thoroughly with your hand until the mixture is compact and you can form balls. If it is too loose, add 1–2 more tablespoons of breadcrumbs.
- Form small meatballs from the mixture, about the size of a walnut, flattening them slightly so they fry more easily.
- Heat 3 tablespoons of oil in a large frying pan over medium heat. Place the meatballs in the pan and fry for 8–10 minutes, turning carefully, until golden on both sides. Transfer to a plate.
- In a small bowl, mix the remaining soy sauce, honey, rice vinegar, water, and the rest of the garlic.
- Pour 1 tablespoon of oil into the same pan, add the sauce, and cook for 2–3 minutes over medium heat until it starts to thicken slightly.
- Put the meatballs back into the pan and gently turn them in the sauce for 2–3 minutes, until they are evenly coated in a glossy glaze. Serve immediately with rice or as a snack.
Storage
In fridge:
3 days
Freezing:
Yes
Klopsiki możesz zamrozić bez sosu, rozłożone na płasko, a potem przełożyć do woreczka. Po rozmrożeniu podgrzej je na patelni z odrobiną wody i świeżo przygotowanym sosem.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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