Sriracha ‘Meatballs’ with noodles and veg

By Elisa Booker

February 17, 2018

Easy, tasty and impressive looking meal from Gaz Oakley's 'Vegan 100'

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: 4 servings


For Meatballs

1 x 300g firm tofu

3 spring onions thinly sliced

3 garlic cloves

1 small red chilli finely chopped

handful coriander chopped

1 tbsp egg replacement

4 tbsp buckwheat flour (plain is ok if no buckwheat)

2 tbsp sesame oil

1 tbsp tomato puree

3 tbsp sriracha sauce

1 tbsp coconut oil (for sautéing)

For Sauce

5 tbsp sriracha sauce

5 tbsp tomato ketchup

3 tbsp maple syrup

5 tbsp water

To Serve

300g rice noodles

vegetables of choice (I use asparagus and tenderstem broccoli)

cucumber ribbons

carrot ribbons

sesame seeds

fresh chopped coriander



1Preheat oven to 180C and line tray with greaseproof paper

2Mash tofu with potato masher in large bowl and add all other meatball ingredients - stir until well mixed and if quite wet, add more flour a tbsp at a time

3Take 1 large tbsp of mixture and roll into a ball

4Place onto pre-lined baking tray

5Repeat using flour on your hands between each tbsp to avoid sticking until all mixture has been used

6Heat non-stick frying pan and sauté meatballs in batches in the coconut oil until browned (around 3-5 mins) then place back on tray and oven cook for around 10 mins

7Meanwhile, cook rice noodles and griddle veggies until charred

8Once meatballs are cooked, serve together with noodles, griddled veggies, cucumber and carrot ribbons in a large bowl with plenty of the sauce and top with coriander, sesame seeds and lime


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