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Potato and Tofu Balls

This potato and tofu balls dish is easy to make with a delicious and flavorful sauce. The tofu balls have a great crunch mouthfeel from the nuts and seasoned with just salt and pepper.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Asian, Chinese
Keyword: tofu, vegan
Servings: 3
Author: woonheng


  • 2 medium-sized potatoes 1lb, roughly chopped
  • 1 medium-sized carrot roughly chopped
  • 16 oz firm tofu
  • ½ cup chopped onion
  • ½ cup chopped kale stems
  • ½ cup chopped carrot frozen or fresh
  • 3 tablespoons toasted almonds coarsely chopped
  • salt and pepper to season
  • ½ teaspoon mushrooms seasoning
  • sesame oil
  • cornstarch
  • cooking oil
  • a handful of chopped scallions



  • Heat a non-stick skillet over medium heat with about a tablespoon of oil. Sauté onion, carrot, and kale stems until tender, then season with salt and pepper. Set aside.
  • Next, place tofu in a nut milk bag to squeeze out as much liquid as you can. Empty to a large mixing bowl, then add the cooked vegetables, and toasted almonds. Season with 1 teaspoon salt, a dash of pepper, ½ teaspoon of mushroom seasoning, and a drizzle of sesame oil. Using your hand or spatula, mix to combine. Add about a tablespoon of cornstarch and mix to combine. You should be able to form into a ball easily, if not, add another tablespoon of cornstarch. Roughly divide into 12 equal portions and roll each one between your palms into a ball.
  • Preheat your air-fryer to 375F (190C). Meanwhile, place chopped carrots and potatoes on a shallow plate and coat them generously with a tablespoon of oil. Transfer to the air-fryer inner rack and roast for 10-12 minutes until golden brown. Empty to a bowl.
  • Next, preheat the air-fryer to 390F (200C). Arrange the tofu balls, in one layer, on the air-fryer inner rack, adding more oil if needed. Air-fry tofu balls for 8-10 minutes until golden brown. Cook in batches if needed.
  • Prepare a thin cornstarch slurry by mixing 2 teaspoons of cornstarch with 1 tablespoon of water.
  • Heat the same skillet above with a few teaspoons of oil. Sauté ginger until aromatic and stir-fry the chili peppers for a few more seconds. Add the soy sauce (be careful as it will splash) and water. Season with vegan oyster sauce, sugar, dark soy sauce, sesame oil, and pepper.
  • Add the roasted carrot and potatoes. Cover the pan with a lid and cook over medium heat until the potatoes are fork-tender, about 2-3 minutes.
  • Uncover, and slowly add in the cornstarch slurry and thicken until desired thickness. Finally, add the tofu balls and toss until well-coated, then fold in the scallions. Serve warm with a bowl of rice.