Hoisin & 5 spice Glazed Tofu Shiitake Meatballs

Recipe Notes:
Every now and again I develop a recipe that I am extra excited to share. This is one of those recipes. Using tofu to make meatballs is incredibly simple, and the results are great!

Adding shiitake mushroom, shallot, garlic and ginger to the tofu mixture adds a ton of flavour. To cook, simply brown the balls in a pan with a bit of oil until golden on all sides. They are slightly delicate, but hold up pretty well, and I think add that textured meaty vibe to a variety of dishes. 

In this recipe, the meatballs along with the Hoisin & 5 Spice Sauce, really remind me of the meatballs my mum made growing up. I wasn't even thinking about them before hand, but I was immediately transported to that family dish we ate regularly. I remember hers being a sweet sauce that began with ketchup. It had brown sugar, soy sauce, and I can't remember what else, but we always gobbled them up over rice probably with a simple cooked vegetable like broccoli. The flavours here are a bit different of course, but give those nostalgic vibes none the less.

Serving Suggestions
I like to eat the meatballs over rice with steamed broccoli. Since these are tofu meatballs, they are a lot lower in fat than a meat based meatball would be. I find the final dish needs an addition of fat just to round everything out. A bit of sesame oil over top of everything does the trick, along with a generous sprinkling of sesame seeds. Cilantro is a nice touch for a bit of green, but it's not necessary. 

I also love to serve them tossed in this sauce but instead of over rice, lined up on a plate as finger food (ok toothpick food). I drizzle sesame mayo over top, a sprinkle of sesame seeds and then cilantro.

For the mayo I just mixed some sesame oil into vegan mayo until it tasted good, with a bit of water to thin it out a bit. Into a squeeze bottle for easy distribution. I actually even love this with the rice and broccoli version if I have it. The addition of fat simply brings more balance to the dish. 

Step by Step Instructions for Tofu Shiitake Meatballs

​1. Rehydrated dried shiitake mushroom, shallot, garlic and ginger get softened in a pan with a bit of olive oil. This gets mixed together with tofu, cornstarch and "flax egg" (ground flax seed mixed with water).

​2. Form the tofu mixture into balls, and then brown in a pan with olive or veg oil for about 10 minutes over medium heat. (I turn on a pot of my 10 minute basmati rice and that's approximately as long as the meatballs take to brown)

3. Add the meatballs to the Hoisin & 5 Spice Sauce to coat. Serve over rice with steamed broccoli, a generous drizzle of sesame oil (or sesame mayo), lots of sesame seeds and fresh cilantro. 

FAQ

Are Tofu Shiitake Meatballs Gluten Free?
Yes! I use cornstarch and flax egg to bind them together. 

Can I substitute Cornstarch for something else?
Yes! I have successfully used tapioca starch. While I haven't tried others, I would think potato starch would also work. 

Can I substitute another sugar for the Maple Syrup in the Hoisin 5 Spice Sauce?
Yes! I would happily use brown sugar instead of maple syrup. I'm sure white sugar would work, but brown sugar would be my first choice for best flavour. 

How many meatballs can you toss in one batch of Hoisin 5 Spice Sauce?
I typically make a double batch of meatballs -- which equals 40 balls. I tend to serve 6 balls per person, and can get 4 servings out of a batch of Sauce. So 24 balls tossed in the sauce.

If you are making a single batch of meatballs — which should be 20 balls, you'll have enough sauce for all of them. I do think 5 balls is fine for a single serving. 

Can I freeze Tofu Shiitake Meatballs?
Yes! This is why I make a double batch. I freeze them on a sheet pan, and then transfer them into a freezer bag or container. Then I just brown them in a pan straight from frozen. Couldn't be easier. 

Can I use Tofu Shiitake Meatballs in other Recipes?
Yes! These are delicious browned and then dipped into your favourite sauce. I like flavoured mayo, cilantro mayo perhaps. Also delicious browned and just added to whatever dish for protein. I make my favourite Szechuan peanut butter noodles with either kale or broccoli, then just serve these right on top. They have great shiitake mushroom flavour, so anywhere  you think shiitake mushroom flavour works, these might be perfect.