Sweet and Sour Tofu Balls
"Where was this recipe when I needed it most? Like every new vegan, tofu quickly became a staple in my kitchen. But over 40 years ago, things weren't quite as vegan-friendly. No veganeasy.org, and no tofu gurus to guide me. I tried eating it raw—mistake! It was like chewing on a wet sponge. But now, with a bit of wisdom and this tried-and-true recipe, I've mastered the magic of tofu. It's all for animals like Edgar Alan Pig, Red Baron and Chris Mas, my cheeky little buddy, who is supervising me from the kitchen floor as I cook. Spoiler alert: He's very interested in these tofu balls." ~ Pam Ahern, founder of Edgar's Mission
Serves 4 (unless Chris sneaks a few!) | Prep time: A couple of hours (with snack breaks) | Cooking time: 30 minutes tops
INGREDIENTS
Tofu Balls
- 250g/8.8oz firm tofu, sliced
- 2 Tbsp wholemeal flour
- Pinch of salt
- Vegetable oil (for shallow frying)
Sauce
- 1 Tbsp cornflour
- 225g/7.9oz can pineapple pieces, drained (juice saved!)
- 100ml/3.4oz apple cider vinegar
- 3 ½ Tbsp raw sugar
- 3 Tbsp soy sauce
- 1 medium capsicum, chopped
- 2 spring onions, sliced
To Serve
- Brown or white rice (depending on your vibe)
METHOD
Step 1: Tofu Ball Construction (a.k.a. Trying to Keep Chris Out of Trouble)
- Wrap and Squeeze: First, wrap your tofu in a paper towel and give it a firm squeeze. No need to go Hulk—just get rid of that extra liquid. (At this point, Chris has decided the paper towel is a new toy, and I’ve lost it. We’ll move on.)
- Mash & Mix: Mash the tofu in a bowl. Stir in the wholemeal flour and a pinch of salt until it’s all nice and sticky.(Chris is still watching closely… Is he judging my mashing technique?)
- Roll and Shape: Form the mixture into bite-sized balls. You can go fancy or rustic—whatever makes you happy.
- Fry Time: Heat a splash of vegetable oil in a frying pan. Once it’s nice and hot, fry the tofu balls until they’re golden and crispy. Drain them on a paper towel to remove the excess oil. (Chris thinks they look like tiny golden treasures and makes a grunt of approval.)
Step 2: Sauce that Brings the Magic
- Dissolve the Cornflour: In a small bowl, whisk a little pineapple juice with the cornflour. No lumps, please—this is where the magic begins.
- Mix and Heat: Pour the cornflour mix and the remaining pineapple juice, vinegar, sugar, and soy sauce into a wok or saucepan. Bring it to a boil, then turn down the heat and stir like your life depends on it until the sauce thickens.
- Add the Good Stuff: Toss in the fried tofu balls, capsicum, spring onions, and pineapple chunks. Stir it all together and heat through. The aroma will have Chris—and probably you—drooling.
Step 3: Plate Like a Pro
- Spoon a generous heap of rice onto each plate.
- Pour the sweet and sour tofu ball mixture over the top like an artist. (Chris attempts to sneak a taste but is thwarted by my sharp reflexes. Nice try, buddy.)
Serving Suggestion: Enjoy it hot and savour every bite. Don’t forget to invite Chris and I to taste test!
⭐️Pam’s Wisdom:
Vegan cooking is about love—love for animals like Chris, love for flavour, and love for finding joy in the process (even if it involves chasing a pig away from the paper towels).
Have you made this recipe?
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