Tofu (or Tempeh!) Meatballs with Gochujang Glaze

Name: Tofu (or Tempeh!) Meatballs with Gochujang Glaze
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 200 g Tempeh; 1 tbsp Dark soy sauce; 1 tbsp Tomato puree; 2 tsp White miso; 1 clove Garlic; 0.5 inch Ginger; 1/2 cup Fine breadcrumbs; 1/4 cup Water; 2 tbsp Gochujang paste; 2 tbsp Rice wine; 2 tbsp Light soy sauce; 3 tbsp Vegan honey; 1 tbsp Sesame oil

If you’re a tempeh sceptic, I challenge you to try out these gochujang meatballs and tell me they’re not at least as good as the tofu ones (I think they’re better 🫣). Today's recipe can be made with tofu or tempeh! But whichever one you like best, the meatballs are only going to set you back 7 ingredients (+5 for the gochujang glaze) and they’re crazy easy to make. AND they’re versatile - fancy meatballs and pasta? Just drop the ginger from the recipe and add some oregano and you’re in for a treat.

Prep

10m

Cook

25m

Total

35m

Tofu (or Tempeh!) Meatballs with Gochujang Glaze

If you’re a tempeh sceptic, I challenge you to try out these gochujang meatballs and tell me they’re not at least as good as the tofu ones (I think they’re better 🫣). Today's recipe can be made with tofu or tempeh! But whichever one you like best, the meatballs are only going to set you back 7 ingredients (+5 for the gochujang glaze) and they’re crazy easy to make. AND they’re versatile - fancy meatballs and pasta? Just drop the ginger from the recipe and add some oregano and you’re in for a treat.

Prep

10m

Cook

25m

Total

35m

Ingredients

Method

Nutrition

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Step 1

Preheat your oven to 190°c.

For

Ingredients (makes ~16 balls)

200

Tempeh, or super firm tofu

tbsp

Dark soy sauce

Per Serving

Calories

462kcal

Fat

16g

Saturates

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Shahbir

a month ago

Hi Team, What are your thoughts on baking the balls and freezing them. Letting them thaw out or microwave & then cover in glaze? Do you think the texture would hold up? If not freezing, how many days in the fridge after baking would it be good for?

Dan & Jess

a month ago

Hey Shahbir, we haven't tried freezing them but I think it should work. Texture may be slightly different after defrosting but it shouldn't be that noticeable! If not freezing - 3 days in the fridge, but I'd make the glaze fresh. Let us know how you get on if you decide to freeze them! ~Jess

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Tofu (or Tempeh!) Meatballs with Gochujang Glaze

Tofu (or Tempeh!) Meatballs with Gochujang Glaze

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