Tasty Savory Garlic Tofu

This garlicky soy tofu ball dish turns plain plant protein into a mouthwatering meal that'll win over even dedicated carnivores. Every ball gets wrapped in a clingy, sweet-savory glaze, making a quick and satisfying dinner using stuff you've probably got in your kitchen already.

I came up with this dish during a crazy-busy work period when I needed something fast but still wanted those deep Asian flavors. My meat-loving partner now asks for these tofu balls all the time, which tells you everything about how good they really are.

Ingredients

• Tofu Balls: These make a chewy, protein-rich foundation. Homemade ones taste best, but good store versions save tons of time.
• Garlic: Gives that must-have aromatic kick. Pick fresh bulbs with tight skin for the strongest punch.
• Chinese black vinegar: Brings deep, complex tang. This dark, aged stuff really makes the sauce special, though rice vinegar can work if you're stuck.
• Soy sauce: Adds that savory depth. Go for naturally brewed kinds for the truest flavor.
• Vegetarian oyster sauce: Creates richness without seafood. The mushroom-based ones offer the fullest taste profile.
• Sugar: Keeps sour and salt in check. Plain white works fine, but brown sugar adds nice caramel hints.
• Cornstarch: Makes that perfect clingy sauce. Always mix it with room temp water first so you don't get lumps.
• Bell peppers: Add sweet crunch and bright colors. Red ones taste sweeter than green and look prettier in the dish.
• Scallions: Give gentle onion flavor and fresh green flecks. Both white and green parts work for different layers of taste.

Step-by-Step Instructions

Prepare the sauce:

Mix your minced garlic, black vinegar, soy sauce, veggie oyster sauce, sugar, water, and cornstarch in a bowl. Stir until everything's smooth with no cornstarch lumps left. You'll notice it's already got a bit of thickness even before cooking. Let it sit while you handle the other stuff so the flavors can get friendly.

Prepare the vegetables:

Chop the shallot or red onion into small, even chunks so they'll cook the same. Cut your bell pepper into small bites about the size of the tofu balls. Cut your scallions two ways - the white parts need to be chopped small for cooking, and the green parts should be sliced into thin circles for sprinkling on top later.

Begin the stir-fry:

Get your wok or big pan really hot - you should feel heat coming up when your hand hovers above it. Pour in your oil and swirl it around to cover the cooking surface. Toss in those chopped white scallion parts and keep them moving for about a minute until they smell good but haven't browned. They should make a gentle sizzle when they hit the hot oil.

Cook the vegetables:

Add your chopped shallot or red onion and stir them around for about 2 minutes until they go soft and see-through. Then throw in the bell pepper pieces and keep cooking for another 3 minutes until they're getting tender but still have some snap to them. You want your veggies cooked but not mushy.

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Black Chinese vinegar takes this dish from just okay to absolutely amazing. I found this stuff at a small Asian grocery years back and now can't cook without it. It's got layers of flavor you just can't get from regular vinegar.

Tasty Serving Ideas

These garlicky soy tofu balls fit into so many different meals. Put them on fluffy jasmine rice for a full dinner where the rice soaks up all that yummy sauce. They're also great stuffed into lettuce cups when you want something lighter. For something different, try stuffing them in a sandwich roll with some pickled veggies and fresh cilantro for a plant-based twist on banh mi.

Prep Ahead and Store

One thing I love about this dish is how well it keeps. You can mix up the sauce up to three days early and just keep it in your fridge in a sealed container. The finished dish stays good in the fridge for about four days, so it's perfect for planning meals ahead. When you warm it up again, add a splash of water since the sauce gets thicker when cold. You can even freeze the cooked tofu balls - just make sure to thaw them completely in your fridge before gently warming them up.

Ways to Switch It Up

Feel free to play around with this recipe based on what you've got. Want it spicier? Throw in some fresh chili slices or a spoonful of gochujang paste. The veggies are totally swappable too - broccoli, sugar snap peas, or bok choy all fit right in. Need something more filling? Toss in some already-cooked noodles during the last minute of cooking so they can soak up that sauce. For an extra touch of luxury, drizzle in a bit of sesame oil just before you serve it.

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Let your tofu balls hang out in the sauce for at least 2 minutes to soak up all that flavor goodness.

Frequently Asked Questions

→ Can I use store-bought plant-based meatballs instead of tofu balls?

Absolutely! The recipe straight up tells you it's fine to grab ready-made plant-based meatballs if you want. The sweet-savory soy garlic glaze tastes great with any plant protein you choose.

→ What vegetables work best with this dish?

The dish already uses bell peppers, shallots or red onions, and scallions, but don't stop there. Try adding broccoli, snap peas, mushrooms, or baby corn too. Just remember to throw in harder veggies earlier so they get soft enough.

→ Can I substitute the Chinese black vinegar?

For sure you can use rice vinegar instead of Chinese black vinegar. The taste won't be exactly the same since black vinegar has a richer flavor, but rice vinegar still makes the sauce taste good.

→ How can I adjust the sauce to my preference?

Go ahead and make the sauce your own. Want it sweeter? Add more sugar. Need more salt or umami kick? Throw in extra soy sauce or veggie oyster sauce. Craving tanginess? Pour in more vinegar. It's totally up to what your taste buds want.

→ How should I serve these tofu balls?

These tofu balls are super flexible. Put them on steamed rice, mix with noodles, or wrap them in lettuce or flatbread. They're great as the main star of dinner or as snacks when friends come over.

→ Can I make extra sauce?

You bet! The recipe says you can double up on sauce if you're cooking more than 10 tofu balls or adding lots of veggies. This works really well when you want extra sauce soaking into your rice or noodles.