Step 1

Press the tofu to drain excess liquid. I like to wrap mine in a towel and place a heavy weighted surface on top (such as a chopping board).

Step 2

Mash the tofu in a bowl. Mix in the rest of the ingredients. Be sure to mix it well until combined. To test if the mixture holds up well, get a scoop and roll it into a ball. It should hold up well and not break apart. If it breaks apart, you can add 1-2 tbsp more flour if needed to absorb any excess moisture and help it hold together better.

Step 3

Shape the mixture into small balls or other shape of your choice. Place the balls in your air-fryer. Brush or spray some oil on the balls.

Step 4

Air-fry for 20-25 minutes at 200C/395F for 20-25 minutes until golden brown, flip halfway if needed.

Step 5

Remove the meatballs from the air-frying and serve with your favourite dipping sauce or sauce of choice. Enjoy while hot!

Step 6

You can also make these into Sweet Chili Tofu Balls. See the recipe here.

Step 7

You can bake, pan fry, or even deep fry these too!

Step 8

For pan frying, it might be easier to shape these into small patties instead of balls especially if you’re not using much oil so you could get these nice and crisp on both sides.

Step 9

For baking, place the balls on a lined baking tray. Fro the temperature, 180C would be good and baking will take longer than an air-fryer. So possibly around 35-40 minutes. I recommend to flip it halfway through baking.

Step 10

For deep frying, be sure to heat your oil well before adding the balls so they get nice, golden brown, and crisp without absorbing the oil.

Step 11

You can cook all the balls/small patties and store these in the fridge for 1-2 weeks. To reheat, you can place these back in your air-fryer or pan-fry.