Hong Kong Style Vegan Curry Fish Balls

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Hong Kong Style Vegan Curry Fish Balls

These Hong Kong Style Vegan Curry “Fish” Balls made with tofu are soft, flavour-packed, and easy to prepare.

Prep Time20

Cook Time25

Total Time45

Course: Dinner, lunch, Main Course, Snack

Cuisine: Chinese

Diet: Vegan, Vegetarian

Keyword: chickpea flour, coconut milk, curry powder, garlic, garlic powder, ginger, lemon, maple syrup, nori, nutritional yeast, onion powder, soy sauce, tofu, turmeric, vegetable stock

Servings: people

Calories: 410.28kcal

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.

Nutrition