Korean Tofu and Vegetable Meatballs in Soy Sauce Recipe
Small, soft tofu and vegetable meatballs in a delicate soy sauce are a plant-based version of classic home-style meatballs. In Korea, similar dishes often go into children’s lunchboxes because they’re mild, tender, and easy to eat. The flavor is reminiscent of a mix between vegetable patties and dumpling filling, but served in a light, slightly salty sauce.
These tofu and vegetable meatballs combine the comfort of home-style dumpling filling with the lightness of a soy-based sauce. They’re mild enough for kids, yet flavorful and satisfying for adults, and they work both as a hot dinner and as a convenient lunchbox meal.
Chef's tips
Make sure the vegetables are chopped or grated very finely so the meatballs hold together well and cook evenly. If the mixture feels too wet, don’t hesitate to add more breadcrumbs a little at a time. Fry over medium heat so they brown nicely without burning before the inside is heated through.
How to serve
Serve with steamed white rice, kimchi or a mild cucumber salad, and some steamed broccoli or green beans. They also pair well with brown rice or mixed grains for a more wholesome meal.
Ingredients
- tofu - 400 g
- carrot - 1 piece
- onion - 1 piece
- garlic - 2 cloves
- egg - 1 piece
- breadcrumbs - 4 tablespoons
- soy sauce - 4 tablespoons
- water - 200 ml
- vegetable oil - 3 tablespoons
- sugar - 1 teaspoon
- potato starch - 1 tablespoon
- black pepper
- chives - 2 tablespoons
Preparation
- Press excess water out of the tofu by wrapping it in paper towels and gently pressing. Then crumble it in a large bowl with a fork or your hand into a fine mixture.
- Peel the carrot and grate it on a fine grater. Peel the onion and chop it very finely. Peel the garlic and press it through a garlic press or chop it finely.
- Add the grated carrot, onion, garlic, egg, breadcrumbs, 1 tablespoon of soy sauce, and a pinch of pepper to the bowl with the tofu. Mix thoroughly with your hand until the mixture is uniform and you can form balls from it. If it’s too loose, add a bit more breadcrumbs.
- Shape small meatballs from the mixture, about the size of a walnut, flattening them slightly so they fry more easily.
- Heat the oil in a large pan over medium heat. Arrange the meatballs in a single layer and fry for 3–4 minutes on each side, until golden. If needed, fry in two batches.
- In a small bowl, mix the remaining soy sauce, water, sugar, and potato starch until there are no lumps.
- Leave the fried meatballs in the pan, pour in the prepared sauce, reduce the heat, and cook for 3–4 minutes, gently shaking the pan, until the sauce thickens and coats the meatballs.
- Finally, sprinkle the meatballs with chopped chives and serve immediately, preferably with rice or steamed vegetables.
Storage
No storage information available for this dish.
This recipe is inspired by simple Korean side dishes that often appear in lunchboxes. It’s a great way to introduce tofu to people who are skeptical about it, because the texture is soft and familiar, and the flavor is gentle but comforting.
