Sweet Savory Garlic Tofu

This soy garlic tofu balls recipe transforms humble plant-based protein into an irresistible dish that even meat lovers will crave. The sticky, savory-sweet sauce coats each tofu ball perfectly, creating a satisfying meal that comes together in minutes using simple pantry ingredients.

I developed this recipe during a particularly busy work week when I needed something quick but still craved those complex Asian flavors. My meat-eating partner now requests these tofu balls regularly, which says everything about how satisfying they are.

Ingredients

• Tofu Balls: Provide the perfect protein-packed base with a pleasantly chewy texture. Use homemade for the best flavor or quality store-bought to save time.
• Garlic: Adds essential aromatic flavor. Choose fresh cloves with firm, tight skin for the most potent taste.
• Chinese black vinegar: Contributes complex tanginess. This aged vinegar has a malty depth that transforms the sauce, but rice vinegar works in a pinch.
• Soy sauce: Brings umami richness. Opt for naturally brewed varieties for the most authentic flavor.
• Vegetarian oyster sauce: Adds savory depth without any seafood. Look for mushroom-based versions for the best flavor profile.
• Sugar: Balances the sour and salty elements. Regular granulated works fine, but brown sugar adds extra caramel notes.
• Cornstarch: Thickens the sauce to that perfect clingy consistency. Always mix with room temperature water first to prevent lumps.
• Bell peppers: Provide sweet crunch and vibrant color. Red ones are sweeter than green and pair beautifully with the sauce.
• Scallions: Offer mild onion flavor and fresh green color. Use both white and green parts for layered flavor.

Step-by-Step Instructions

Prepare the sauce:

Combine minced garlic, Chinese black vinegar, soy sauce, vegetarian oyster sauce, sugar, water, and cornstarch in a bowl. Whisk thoroughly until the cornstarch is completely dissolved and no lumps remain. The sauce should have a slightly thick consistency even before cooking. Let it sit while preparing other ingredients to allow flavors to meld together.

Prepare the vegetables:

Dice the shallot or red onion into small, uniform pieces for even cooking. Cut bell pepper into bite-sized pieces that will cook quickly and match the size of the tofu balls. Separate the white and green parts of scallions, chopping the whites finely for cooking and the greens into thin rings for garnish.

Begin the stir-fry:

Heat your wok or large pan until you can feel warmth radiating when holding your hand above it. Add oil and swirl to coat the cooking surface completely. Add the white parts of scallions to the hot oil and stir continuously for about one minute until fragrant but not browned. The scallions should sizzle gently when they hit the oil.

Cook the vegetables:

Add diced shallot or red onion to the pan and stir-fry for about 2 minutes until they begin to soften and become translucent. Add the bell pepper pieces and continue stir-frying for another 3 minutes until the peppers become slightly tender but still maintain some crispness. The vegetables should be cooked but not mushy.

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The Chinese black vinegar completely transforms this dish from good to exceptional. I discovered this ingredient at a local Asian market years ago and now keep it as a staple in my pantry. Its complex flavor profile adds a dimension that regular vinegar simply cannot match.

Versatile Serving Options

These soy garlic tofu balls work beautifully in multiple presentations. Serve them over steamed jasmine rice for a complete meal, where the rice soaks up the delicious sauce. They also make excellent fillings for lettuce wraps when you want a lighter option. For a fusion approach, try them in a sub sandwich with some pickled vegetables and cilantro for a plant-based take on a banh mi.

Make-Ahead and Storage

The beauty of this recipe lies in its excellent keeping quality. You can prepare the sauce up to three days ahead and store it in an airtight container in the refrigerator. The complete dish will keep for up to four days refrigerated, making it perfect for meal prep. When reheating, add a splash of water to loosen the sauce as it tends to thicken when cold. The tofu balls also freeze well after cooking just be sure to thaw completely in the refrigerator before gently reheating.

Customization Ideas

This recipe welcomes creative adaptations based on what you have available. For a spicier version, add fresh sliced chilies or a tablespoon of gochujang paste to the sauce. Vegetables can be swapped based on seasonal availability broccoli, snap peas, or bok choy all work wonderfully. For a more substantial meal, add pre-cooked noodles to the pan in the final minute of cooking, allowing them to absorb some of the sauce. You can also make the dish more indulgent by adding a teaspoon of sesame oil just before serving.

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Allow tofu balls to simmer in the sauce for at least 2 minutes to absorb maximum flavor.

Frequently Asked Questions

→ Can I use store-bought plant-based meatballs instead of tofu balls?

Yes! The recipe explicitly mentions you can use store-bought plant-based meatballs as an alternative to homemade tofu balls. The sweet and savory soy garlic sauce works perfectly with any plant-based protein option.

→ What vegetables work best with this dish?

The recipe includes bell peppers, shallots/red onions, and scallions, but you can add other stir-fry friendly vegetables like broccoli, snap peas, mushrooms, or baby corn. Add firmer vegetables earlier in the cooking process to ensure they're properly tender.

→ Can I substitute the Chinese black vinegar?

Yes, the recipe indicates you can use rice vinegar as a direct substitute for Chinese black vinegar. While the flavor profile will be slightly different (black vinegar has a deeper, more complex flavor), rice vinegar works well in the sauce.

→ How can I adjust the sauce to my preference?

The recipe encourages customization based on your taste preference. You can increase or decrease any of the sauce ingredients—use more sugar for a sweeter sauce, more soy sauce or vegetarian oyster sauce for saltier/more umami flavor, or more vinegar for tanginess.

→ How should I serve these tofu balls?

These tofu balls are versatile and can be served multiple ways: over steamed rice, with noodles, or even wrapped in lettuce or flatbread as suggested in the recipe. They work well as a main dish or as an appetizer for sharing.

→ Can I make extra sauce?

Absolutely! The recipe specifically notes you can double the sauce if you're using more than 10 tofu balls or adding extra vegetables. This is particularly useful if you prefer a saucier dish to coat your rice or noodles.