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

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat your oven to 190°c.

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For

Ingredients (makes ~16 balls)

200

Tempeh, or super firm tofu

tbsp

Dark soy sauce

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Per Serving

Calories

462kcal

Fat

16g

Saturates

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Notes

The recipe makes 16 balls whether made with tofu or tempeh!

Nutrition information is for 8 balls per portion - this makes a very filling portion when served with rice and a side of veg.

If you want to make with tempeh, calories are 545 and protein is 28g per portion (for 8 balls per portion)

You can use firm or extra firm tofu if you don't have super firm but don't add any water until you've combined the ingredients. If the balls are too dry to stick together, add 1 tablespoon of water at a time until the consistency is right for them to stick together.

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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

Turn cooking mode on

Step 1

Preheat your oven to 190°c.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

Ingredients (makes ~16 balls)

200

Tempeh, or super firm tofu

tbsp

Dark soy sauce

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

462kcal

Fat

16g

Saturates

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.