Sriracha ‘Meatballs’ with noodles and veg

AuthorElisa BookerDifficultyBeginner

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

Yields1 Serving
Prep Time20 minsCook Time15 minsTotal Time35 mins

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
 lime

1

Preheat oven to 180C and line tray with greaseproof paper

2

Mash 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

3

Take 1 large tbsp of mixture and roll into a ball

4

Place onto pre-lined baking tray

5

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

6

Heat 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

7

Meanwhile, cook rice noodles and griddle veggies until charred

8

Once 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

Ingredients

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
 lime

Directions

1

Preheat oven to 180C and line tray with greaseproof paper

2

Mash 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

3

Take 1 large tbsp of mixture and roll into a ball

4

Place onto pre-lined baking tray

5

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

6

Heat 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

7

Meanwhile, cook rice noodles and griddle veggies until charred

8

Once 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

Sriracha ‘Meatballs’ with noodles and veg

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