Crispy Baked Tofu and Pork Meatballs
Savory tofu and pork meatballs blended with aromatics, oven-roasted until golden and glazed with BBQ sauce.
Story
These meatballs offer a delightful texture contrast by combining soft, pressed tofu with savory ground pork. Baking them creates a lighter, healthier alternative to deep frying, while the final brush of barbecue sauce adds a sticky, caramelized finish.
Ingredients
Firm tofu
200g
Ground pork
200g
Egg
1 large
Fresh ginger
1 tsp, minced
Barbecue sauce
2 tbsp
Cooking oil
1 tsp
Salt and pepper
to taste
Instructions
1
Prepare the Meatball Mixture
Pat the tofu dry with paper towels to remove excess moisture. Crumble it into a bowl and combine with the ground pork. Add the egg, minced ginger, salt, and pepper. Mix vigorously by hand or stir until the mixture is uniform and sticky.
2
Preheat Oven and Shape Meatballs
Preheat your oven to 400°F (200°C). Lightly grease a baking tray with a teaspoon of oil. Dip a spoon into water to prevent sticking, then scoop portions of the mixture. Roll them into balls with your hands and place them on the prepared tray.
3
Bake and Glaze
Bake the meatballs for 10 minutes until they start to firm up. Remove the tray from the oven and brush a layer of barbecue sauce over each meatball. Return to the oven and bake for an additional 2 minutes to set the glaze.
