These Vegan Curry Fish Balls are inspired by my time in Hong Kong. Made with tofu, they are soft, flavour-packed, and easy to prepare. Get the recipe below.
Curry fish balls are one of Hong Kong's most iconic street foods, loved for their springy texture and bold, aromatic curry sauce. Sold by bustling street vendors and market stalls across the city, they're a popular grab-and-go snack that's deeply rooted in Hong Kong's vibrant food culture. I first discovered them while travelling through Hong Kong when I wasn't vegan, and after just one bite, I understood why they're such a local favourite. (Read more about that trip here). The combination of chewy fish balls coated in a warming, mildly spicy curry sauce is simple, comforting, and incredibly moreish.
This recipe is my plant-based take on that much-loved classic. Instead of the traditional fish paste used to make Hong Kong-style curry fish balls, these vegan "fish" balls are made with firm tofu, seasoned with nori seaweed, nutritional yeast, and savoury seasonings to recreate the subtle seafood flavour in a completely fish-free way. While the texture is softer and more delicate than the characteristically bouncy original, they absorb the rich curry sauce beautifully and offer a delicious alternative for anyone following a vegan or vegetarian lifestyle.
Whether you've enjoyed curry fish balls while visiting Hong Kong or you're discovering this famous street food for the first time, this recipe brings those comforting flavours into your own kitchen using wholesome, plant-based ingredients. They're easy to make, packed with flavour, and perfect served over steamed rice or noodles for a satisfying weeknight dinner.
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Ingredients
For the tofu “fish” balls
- Tofu
- Nori
- Nutritional yeast
- Soy sauce
- Lemon juice
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Chickpea flour
- Sesame oil
For the curry sauce
- Vegetable oil
- Onion
- Garlic
- Ginger
- Curry powder
- Turmeric
- Coconut milk
- Vegetable stock
- Maple Syrup
- Soy sauce
To garnish
- Sesame seeds
Step-by-step instructions
- Step 1: crumble tofu and combine with nori, nutritional yeast, soy sauce, lemon juice, garlic powder, onion powder, salt, pepper, and sesame oil. Mix well. Then stir in chickpea flour until the mixture becomes firm enough to shape.
- Step 2: roll into balls using roughly 1 tablespoon of mixture at a time.
- Step 3: cook the tofu balls turning regularly until golden and lightly crisp on the outside.
- Step 4: sauté onion until soft, add garlic and ginger and cook until fragrant, then stir in curry powder and turmeric.
- Step 5: add coconut milk, vegetable stock, soy sauce, and maple syrup then simmer.
- Step 6: add the tofu balls to the pan and simmer until everything is piping hot then serve.
Hint: Press the tofu thoroughly to avoid overly wet mixtures. A drier base ensures the fish balls hold their shape and develop a better golden crust when frying.
Equipment
You don't need any specialist kit for this recipe. You'll need:
- Mixing bowl
- Frying pan
- Wooden spoon or spatula
- Measuring spoons
- Knife
- Chopping board
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
For freezing, freeze the cooked tofu balls separately from the curry sauce for up to 3 months. Defrost in the fridge overnight and reheat gently on the stove.
Top tip
For extra depth of flavour, add a pinch of kelp powder or an extra sheet of crumbled nori to intensify the “seafood” taste in the tofu mixture.
Frequently asked questions
Yes. Bake at 200C for 20–25 minutes, turning halfway through until lightly golden.
Firm or extra-firm tofu works best. Silken tofu will not hold its shape.
The mixture may be too wet or not enough binder (chickpea flour). Press tofu well and chill before shaping.
The recipe
Hong Kong Style Vegan Curry Fish Balls
Equipment
- Frying pan
- wooden spoon or spatula
- Mixing bowl
- measuring spoons
- knife
- chopping board
Ingredients
For the tofu balls
- 400 g firm tofu
- 2 sheets nori
- 2 tablespoon nutritional yeast
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 5 tablespoon chickpea flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the curry sauce
- 1 tablespoon oil
- 1 onion
- 3 cloves garlic
- 1 tablespoon ginger
- 2 tablespoon curry powder
- 1 teaspoon turmeric
- 400 ml coconut milk
- 200 ml stock
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
To garnish
- 1 tablespoon sesame seeds
Instructions
- Press the tofu for at least 10–15 minutes to remove excess moisture. Crumble it into a food processor or bowl until it resembles fine mince.
- Add nori, nutritional yeast, soy sauce, lemon juice, garlic powder, onion powder, salt, pepper, and sesame oil. Mix well. Then stir in chickpea flour until the mixture becomes firm enough to shape.
- Roll the mixture into small, even balls (about 1 tablespoon each). If the mixture feels too soft, chill it for 20–30 minutes before shaping.
- Heat a little oil in a frying pan over medium heat. Cook the tofu balls for 6–8 minutes, turning regularly until golden and lightly crisp on the outside.
- In the same pan, sauté onion for 4–5 minutes until soft. Add garlic and ginger and cook for 1 minute until fragrant.
- Stir in curry powder and turmeric and toast for 30 seconds.
- Add coconut milk, vegetable stock, soy sauce, and maple syrup. Simmer for 10 minutes to deepen the flavour.
- Add the tofu fish balls into the sauce and simmer gently for 5–7 minutes.
- Garnish with sesame seeds and serve.
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