Gourmet Tofu, Soy and Maple Meatballs


4 pers.


Extra firm tofu

Lunches and dinners

Comforting Recipes


For the meatballs:

1 package of Soykei extra-firm tofu, 350 g
1 cup carrots, grated
½ cup shallots, finely diced
½ cup plain breadcrumbs
1 egg
1 garlic clove, finely chopped
1 tbsp fresh ginger
1 tbsp rice vinegar
1 tbsp soy sauce
½ tsp salt

For the sauce:

1 cup water
¼ cup tamari
¼ cup maple syrup
2 tbsp hoisin sauce
2 tbsp tomato paste
2 tbsp cornstarch


Preheat the oven to 375 °F.

Heat oil in a skillet over medium-low heat. Add shallots and carrots and cook until soft, about 3 minutes.

Add the ginger, garlic and vinegar and reduce until the liquid has evaporated. Set aside in a bowl.

In the same bowl, crumble in the tofu and add the remaining meatball ingredients.

Mix well and let stand a few minutes

Using your hands, form small, compact balls. The meatballs should be no bigger than a toonie.

Place on a baking sheet and bake for 25 to 30 minutes, turning once halfway.

While the meatballs cook, prepare the sauce:

Add the water to a small pot and gradually whisk in the cornstarch.

Add the remaining ingredients and stir. Cook over medium heat, stirring constantly until thickened, about 5 minutes.

Coat the cooked meatballs with the sauce

Serve over rice and garnish with green onions and cilantro

Adjust the seasoning, as needed.

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