Thai Curry Tofu Meatballs with Golden Coconut Sauce
Thai Curry Tofu Meatballs with Golden Coconut Sauce
Ingredients
For the Tofu Meatballs
- 14 ounces firm or extra-firm tofu, pressed and crumbled
- 1/2 cup breadcrumbs
- 1 tablespoon red curry paste
- 1/4 cup red onion, finely chopped
- 1 tablespoon fresh ginger, minced
- 2 garlic, cloves, minced
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil, for pan-frying
For the Golden Coconut Sauce
- 1 tablespoon vegetable oil
- 1 tablespoon red curry paste
- 1 teaspoon fresh ginger, minced
- 1 garlic, clove, minced
- 1 can full-fat coconut milk, 13.5 ounces
- 1 teaspoon turmeric powder
- 1 tablespoon soy sauce, or tamari for gluten-free
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
For Serving
- 2 cups white rice, cooked
- 1 bunch broccolini or asparagus, roasted
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the crumbled tofu, breadcrumbs, 1 tablespoon red curry paste, finely chopped red onion, 1 tablespoon minced ginger, 2 cloves minced garlic, rice vinegar, 1 teaspoon brown sugar, and 1/2 teaspoon salt. Mix thoroughly by hand until all ingredients are well combined and form a uniform mixture.
⏱️ 10 min
- 2
Form the tofu mixture into small, round meatballs, about 1 1/2 inches in diameter. You should get approximately 16-20 meatballs.
⏱️ 5 min
- 3
Heat 2 tablespoons of vegetable oil in a large non-stick or stainless steel pan over medium heat. Once hot, add the tofu meatballs in a single layer, working in batches if necessary to avoid overcrowding. Pan-fry for 5-7 minutes, turning occasionally, until nicely browned and slightly crispy on all sides. Remove the cooked meatballs from the pan and set aside.
⏱️ 7 min
- 4
In the same pan (no need to clean), add 1 tablespoon of vegetable oil if needed. Add 1 tablespoon red curry paste, 1 teaspoon minced ginger, and 1 clove minced garlic. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 5
Pour in the can of full-fat coconut milk. Add the turmeric powder, soy sauce, lime juice, and 1 teaspoon brown sugar. Stir well to combine all ingredients.
⏱️ 3 min
- 6
Bring the sauce to a gentle simmer, then reduce the heat to low. Carefully add the cooked tofu meatballs back into the simmering sauce. Let them cook for 5-7 minutes, allowing the meatballs to absorb the flavors of the sauce.
⏱️ 7 min
- 7
While the meatballs are simmering, prepare your roasted vegetables. Toss broccolini or asparagus with a drizzle of oil, salt, and pepper. Roast in an air fryer at 375°F for 8-10 minutes, or in an oven until tender-crisp.
⏱️ 10 min•🌡️ 375
- 8
To serve, divide the cooked white rice among four bowls. Arrange several golden-sauced tofu meatballs alongside the rice and add the roasted vegetables. Generously drizzle additional golden coconut sauce over the entire dish and garnish with fresh, chopped cilantro.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Curry Tofu Meatballs with Golden Coconut Sauce
Ingredients
For the Tofu Meatballs
- 14 ounces firm or extra-firm tofu, pressed and crumbled
- 1/2 cup breadcrumbs
- 1 tablespoon red curry paste
- 1/4 cup red onion, finely chopped
- 1 tablespoon fresh ginger, minced
- 2 garlic, cloves, minced
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil, for pan-frying
For the Golden Coconut Sauce
- 1 tablespoon vegetable oil
- 1 tablespoon red curry paste
- 1 teaspoon fresh ginger, minced
- 1 garlic, clove, minced
- 1 can full-fat coconut milk, 13.5 ounces
- 1 teaspoon turmeric powder
- 1 tablespoon soy sauce, or tamari for gluten-free
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
For Serving
- 2 cups white rice, cooked
- 1 bunch broccolini or asparagus, roasted
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the crumbled tofu, breadcrumbs, 1 tablespoon red curry paste, finely chopped red onion, 1 tablespoon minced ginger, 2 cloves minced garlic, rice vinegar, 1 teaspoon brown sugar, and 1/2 teaspoon salt. Mix thoroughly by hand until all ingredients are well combined and form a uniform mixture.
⏱️ 10 min - 2
Form the tofu mixture into small, round meatballs, about 1 1/2 inches in diameter. You should get approximately 16-20 meatballs.
⏱️ 5 min - 3
Heat 2 tablespoons of vegetable oil in a large non-stick or stainless steel pan over medium heat. Once hot, add the tofu meatballs in a single layer, working in batches if necessary to avoid overcrowding. Pan-fry for 5-7 minutes, turning occasionally, until nicely browned and slightly crispy on all sides. Remove the cooked meatballs from the pan and set aside.
⏱️ 7 min - 4
In the same pan (no need to clean), add 1 tablespoon of vegetable oil if needed. Add 1 tablespoon red curry paste, 1 teaspoon minced ginger, and 1 clove minced garlic. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 5
Pour in the can of full-fat coconut milk. Add the turmeric powder, soy sauce, lime juice, and 1 teaspoon brown sugar. Stir well to combine all ingredients.
⏱️ 3 min - 6
Bring the sauce to a gentle simmer, then reduce the heat to low. Carefully add the cooked tofu meatballs back into the simmering sauce. Let them cook for 5-7 minutes, allowing the meatballs to absorb the flavors of the sauce.
⏱️ 7 min - 7
While the meatballs are simmering, prepare your roasted vegetables. Toss broccolini or asparagus with a drizzle of oil, salt, and pepper. Roast in an air fryer at 375°F for 8-10 minutes, or in an oven until tender-crisp.
⏱️ 10 min•🌡️ 375 - 8
To serve, divide the cooked white rice among four bowls. Arrange several golden-sauced tofu meatballs alongside the rice and add the roasted vegetables. Generously drizzle additional golden coconut sauce over the entire dish and garnish with fresh, chopped cilantro.
⏱️ 3 min