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These teriyaki tofu meatballs are oven-baked to crispy perfection, then tossed in a sweet-and-savory sauce just before serving. Even tofu skeptics will love them!
Looking for more easy tofu recipes? Check out this pan-fried sesame garlic tofu, this sweet and sour tofu, or this spicy chili tofu stir fry!
If there’s anything I hope my regular readers have learned over the years, it’s that you don’t have to be a vegetarian or vegan to enjoy tofu. When prepared properly, tofu is delicious—it has a tender texture, crisp exterior, and it takes on any flavors you add to it. If there’s any recipe that demonstrates all of these qualities (and then some!), it’s these teriyaki tofu meatballs (in addition to all my other tofu recipes).
The tofu is combined with veggies and seasonings, shaped into meatballs, and baked to perfection in the oven. We’re talking soft, chewy insides and crispy, browned outsides—so good! Then you’ll toss them all in homemade teriyaki sauce, which is packed with sweet and savory flavors.
I love serving these tofu meatballs with jasmine rice and steamed broccoli, but you can toss them with your favorite stir fry or set them next to a cup of toothpicks and serve them as a vegan appetizer at your next get-together.
Does Tofu Have a Taste?
Tofu does have a taste, but it’s hard to describe—it’s mildly bean-y, since it’s made from soy beans. Tofu is all about the flavors and seasonings you add to it, so in this recipe, you’re tasting the teriyaki sauce and the seasonings, not the tofu itself!
What You’ll Need
The ingredient list might look long, but a lot of these items are pantry staples! Check out the recipe card below for exact measurements.
For the Tofu Meatballs:
- Firm Tofu – The tofu will need to be pressed to get the excess moisture out. Here’s how to prepare tofu.
- Carrot
- Green Onions
- Garlic
- Cornstarch
- Sea Salt
- White Pepper
- Cayenne Pepper – You can use more, less, or omit it altogether, depending on your spice tolerance.
For the Teriyaki Sauce:
- Tamari – Soy sauce is fine, too.
- Water
- Agave – Honey can be used instead.
- Sesame oil – Use the toasted kind, which has a nutty aroma and flavor.
- Ground ginger
- Garlic powder
- Cornstarch slurry – Make this by combining 2 teaspoons of cornstarch with 2 tablespoons of hot water in a small bowl.
For serving (optional):
- Sesame seeds
- Cooked jasmine rice
- Steamed broccoli
What Is White Pepper?
White pepper is often used in Asian cuisine, and it’s not something that can be easily substituted with black pepper or any other ingredient. It has a complex flavor because the pepper berries are picked at peak ripeness then fermented, but it’s not as spicy as black pepper.
While you can use black pepper instead, I highly recommend getting white pepper and keeping it on hand for when you need it!
How to Make Teriyaki Tofu Meatballs
Tofu meatballs are super easy to make! Here’s what you’ll need to do (scroll down to the recipe card below for the full set of directions).
- Prepare. Preheat your oven to 425°F.
- Make the meatball mixture. Pulse all of the meatball ingredients in a food processor until well-combined. The mixture should easily form a ball when pressed together.
- Shape the meatballs. Roll the tofu mixture into 16 meatballs, using firm pressure to help them hold together. Place the meatballs on a sheet pan coated with cooking spray, then spray the meatballs with additional cooking spray.
- Bake. Bake the meatballs for 30 minutes, or until the exterior is nicely browned.
- Make the sauce. Near the end of the cooking time for the meatballs, make the teriyaki sauce by combining all of the ingredients in a skillet over medium heat. Bring to a simmer.
- Finish. Once the sauce has thickened, add the meatballs and toss to coat. Remove from heat, sprinkle with sesame seeds, and serve.
Tips for Success
Here are some tips for perfect tofu meatballs:
- Use the right tofu. Make sure you buy refrigerated firm tofu, not the shelf-stable silken kind. Silken tofu doesn’t have the right texture for this recipe. Check out my tofu guide for more information on this!
- Make it your own. Instead of teriyaki sauce, you can toss these tofu meatballs in the sauces from my Lightened Up General Tso’s Chicken, Orange Chicken, or Pan-Fried Sesame Garlic Tofu.
- Meatballs for meal prep. This is an awesome recipe for meal prep, but I recommend keeping the sauce and meatballs separate and combining them just before eating to keep the meatballs from getting mushy.
How to Store & Reheat Leftovers
If you have leftovers, place them in an airtight storage container and refrigerate them for 3 to 4 days. You can reheat the meatballs in a skillet or saucepan set over medium-low heat, or in the microwave.
Can I Freeze Tofu Meatballs?
Yes, you can freeze this recipe! It’s best if you freeze the sauce and meatballs separately, but if you’re freezing leftovers, that’s fine too—just know that the meatballs will have a softer texture after reheating. Store in an airtight container or freezer bag for up to 3 months; let the meatballs thaw in the refrigerator before reheating according to the instructions above.
Teriyaki Tofu Meatballs
Ingredients
- 16 ounces (454 g) firm tofu, pressed
- 1 carrot, grated
- 2 green onions, minced
- 2 cloves garlic, minced
- ¼ cup (32 g) cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- ¼ teaspoon cayenne pepper
Teriyaki Sauce:
- ¼ cup (59 ml) tamari
- ¼ cup (59 ml) water
- 2 tablespoons agave
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
- Cornstarch slurry, 2 teaspoons cornstarch + 2 tablespoons hot water
Optional, for serving:
- Sesame seeds
- Cooked jasmine rice
- Steamed broccoli
Instructions
- Preheat oven to 425 °F (218 °C)
- In a food processor all of the meatball ingredients and pulse until combined and the mixture easily forms a ball when pressed together. Form into 16 meatballs.
- Spray a sheet pan with cooking spray and place the meatballs in a single layer. Spray the meatballs with additional cooking spray and transfer to the oven. Bake for 30 minutes until the meatballs are browned. Remove and set aside.
- Combine the teriyaki sauce ingredients in a skillet over medium heat. Bring to a simmer until thickened then add in the meatballs and gently toss to coat in the sauce. Sprinkle with sesame seeds and serve immediately.
Notes
- To store. If you have leftovers, place them in an airtight storage container and refrigerate them for 3 to 4 days.
- To reheat. You can reheat the meatballs in a skillet or saucepan set over medium-low heat, or in the microwave.
- To freeze. It’s best if you freeze the sauce and meatballs separately, but if you’re freezing leftovers, that’s fine too—just know that the meatballs will have a softer texture after reheating. Store in an airtight container or freezer bag for up to 3 months; let the meatballs thaw in the refrigerator before reheating according to the instructions above.
Loved it. I added way too much tamari so the sauce ended up being too salty but I will definitely make this recipe again. Also, I didn’t have a food processor so I put all of the ingredients in a bowl and used a potato masher which worked fine. Thanks for the recipe!