Sweet and Sour Tofu Meatballs
A healthier, plant-based take on classic sweet and sour takeout. These tofu meatballs are crisp on the outside, tender inside, and coated in a glossy pineapple-infused sweet and sour sauce. A vegan-friendly weeknight dinner that satisfies every craving.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Saucepan
- Whisk
Ingredients
- 16 oz super firm tofu (or extra firm, pressed)
- 1 cup panko breadcrumbs (gluten-free if needed)
- 2 tbsp nutritional yeast
- 1 tbsp soy sauce (or tamari)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- black pepper, to taste
- 3/4 cup pineapple juice
- 1/3 cup brown sugar, packed
- 1/4 cup rice vinegar
- 3 tbsp ketchup
- 1 tbsp soy sauce
- 1 tsp garlic powder (or 1 small clove minced)
- 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
- sesame seeds, for garnish (optional)
- chopped green onions, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Pat dry super firm tofu (or press firm tofu 20–30 minutes). Crumble into a large mixing bowl until resembling coarse ricotta.
- Add panko, nutritional yeast, olive oil, soy sauce, garlic powder, onion powder, salt, and pepper. Mix well with hands until the mixture sticks together. Rest 5 minutes if needed for crumbs to absorb moisture.
- Scoop 1.5–2 tablespoons of mixture and roll into firm balls. Arrange on the baking sheet. Bake 25–30 minutes, flipping halfway, until golden and crispy.
- Whisk pineapple juice, brown sugar, rice vinegar, ketchup, soy sauce, and garlic in a saucepan before heating. Place over medium heat, bring to a simmer, and stir in cornstarch slurry. Cook 1–2 minutes until thick and glossy.
- Add baked tofu meatballs to the saucepan or a large bowl. Toss gently to coat evenly with sauce.
- Serve immediately over rice and garnish with sesame seeds and green onions.
Notes
Use super firm tofu for the best texture—no pressing required. If using extra firm tofu, press for at least 20–30 minutes to remove moisture. Adjust breadcrumbs depending on the mixture's consistency: add more if wet, or a teaspoon of water if too dry. For meal prep, bake the meatballs and freeze before saucing.