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5 from 13 votes

Vegan Teriyaki Tofu Balls - 素照烧豆腐球

If you are looking for a simple and quick meal, then, give these Vegan Teriyaki Tofu Balls a try. The recipe is easy-to-follow and made with simple pantry ingredients. It has a nice glazed Teriyaki sauce that's made from ginger, soy sauce, mirin, and sugar that is so delicious with a bowl of rice.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Asian, Japanese
Keyword: glutenfree, tofu
Servings: 3 people
Author: woonheng


  • 16 oz firm tofu drained well (see instructions)
  • 3 tablespoons finely chopped kale stems
  • 3 tablespoons finely chopped carrot
  • 2 tablespoons chopped toasted cashew
  • 4 tablespoons corn starch
  • ½ teaspoon salt
  • ½ black pepper
  • 2 cups broccoli florets blanched
  • oil for cooking

Teriyaki Sauce*

  • 1 teaspoon finely chopped ginger
  • 3 tablespoons soy sauce gluten-free
  • 3 tablespoons mirin
  • tablespoon sugar or 2 tablespoons maple syrup
  • cup of water with 1 tablespoon corn starch


  • chopped scallions or cilantro
  • toasted sesame seeds


How to Make Tofu Balls

  • Prepare the tofu: Remove tofu from its package and place it in a nut milk bag. Squeeze the tofu to mash it into a paste and to remove the liquid. The less liquid the better so the tofu will bind properly with other ingredients.
  • Transfer mashed tofu into a large bowl.
  • Add in finely chopped kale stems, carrots, and cashews.
  • Season with salt and pepper then gradually add in the cornstarch. Mix everything together until well-combined.
  • Take a heaping tablespoon of tofu and place it on your palm. Roll it into a ball and continue until you finish with the rest of the ingredients.
  • Heat a large pan or wok, and add in enough oil which is tall enough for the tofu balls to float in it during cooking.
  • Once the oil is heated, fry tofu balls until they turn golden brown.
  • Remove tofu balls and transfer to a plate with paper towels to absorb excess oil and set aside. Please see Notes for other ways of cooking the tofu balls.

How to put together

  • Next, blanch broccoli florets in hot water until they turn into a darker green. Remove and drain out the water. See Notes below.
  • Heat a large pan and add in about ½ tablespoon oil.
  • Sauté ginger until fragrant, then add in the rest of the sauce ingredients.
  • Once the sugar has melted, add in the tofu balls. Quickly toss to coat the tofu balls with sauce and let the mixture simmer until it starts to thicken.
  • Push the ingredients to the side and add in the blanched broccoli.
  • Toss to combine and garnish with chopped scallions and toasted sesame seeds. Serve warm.



  • Other ways to cook the Tofu Balls:
    • For air-fryer, I normally use the 'fries' settings and 'fry' these until golden brown, about 10 - 12 minutes, and with a shake in between. Please note that the color may be lighter using this method.
    • To bake these, lay the tofu balls on a greased pan. Then, brush them with a thin layer of oil. Bake at about 425°F - 450°F (220°C - 230°C) until golden brown and firm to touch about 25 - 30 minutes.
  • How to Blanch Broccoli
    • Bring a pot of water to a rolling boil, then add in a drizzle of oil and season with a pinch of salt.
    • Add in the broccoli florets and cook until they turn a darker green. The darker the color, the softer the florets will be. Adjust the cooking time based on the crunch you prefer.
    • Using a fine mesh, remove the broccoli florets and drain out as much water as possible. Set aside until ready to use.
  • Teriyaki Sauce - this sauce is enough to season the blanched broccoli as well. If you prefer less sauce, save the sauce for future use.