This is my vegan version of chicken satay meatballs. They are so flavorful, crispy on the outside, juicy and tender on the inside. Perfect as a snack or served with rice as a meal. Save this recipe for later.
Ingredients
1 pack of firm tofu
½ cup of plain flour
1 Tbsp red wine vinegar
1 tsp maple syrup
1 tsp mustard
2 Tbsp nutritional yeast @realfooddirect
2 Tbsp soy sauce/tamari sauce
1 tsp olive oil
Peanut satay sauce:
4 Tbsp smooth peanut butter
2 cm grated ginger
2 cloves of garlic (minced)
1 Tbsp sesame oil
2 Tbsp soy sauce
1 tsp chili paste
2 tbsp apple cider vinegar
1 Tbsp maple syrup
3 Tbsp of water
Instructions
Press the tofu.
Using your hands, break the tofu into very small crumbles. Incorporate the flour with your finger.
Add red wine vinegar, maple syrup, mustard, nutritional yeast, and soy sauce. Knead into a dough
Preheat the oven to 200’C, pour a little bit of olive oil on your hands so the dough doesn’t stick and shape it into tight balls.
Place the balls onto an oven air fry basket (my basket is from @kmart.nz)
Bake for 25 minutes until tofu balls are golden brown and crispy.
In the meantime make the satay sauce: In a medium bowl, place all the ingredients and mix well until well combined and creamy.
Remove from the oven and serve dipped in the sauce.
Enjoy!
Notes: This recipe could be made using an air fryer as well.
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