Step 1

Rehydrate the wood ear mushroom by covering in boiling water in a large bowl. Leave for 20 minutes.

Step 2

Meanwhile, crumble the tofu. Finely mince the shallot and garlic. Preheat the oven to 200°C (400°F).

Step 3

In a mixing bowl, add the crumbled tofu, minced garlic and shallot, soy sauce, ketchup, sriracha, and black pepper. After the mushroom is hydrated, drain the water and cut it into small pieces. Add the mushroom and cornstarch into the mixing bowl. Mix well to combine.

Step 4

Shape the mixture into tofu meatballs, approx 16-Place onto a lined baking tray and bake for 20 minutes until lightly golden.

Step 5

Add all glaze ingredients to a medium saucepan on medium heat. Simmer for 5-7 minutes or until thickened slightly, whisking to avoid burning.

Step 6

Once the meatballs are done, add them to the pot of glaze and very gently stir until coated.

Step 7

Serve meatballs over white rice and garnish with coriander.