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Sriracha ‘meatballs’ with noodles and grilled vegetables
Serves 4 Starters and mains
For the meatballs
- 1 x 300g block firm tofu, drained, excess water removed
- 3 spring onions, very finely sliced
- 3 garlic cloves, crushed
- 1 small red chilli, finely chopped
- handful coriander, chopped
- 1tbsp egg replacement (see recipe, below)
- 4tbsp buckwheat flour
- 2tbsp sesame oil
- 1tbsp tomato purée
- 3tbsp sriracha sauce
- 1tbsp coconut oil, for sautéing
For the sauce
- 5tbsp sriracha sauce
- 5tbsp tomato ketchup
- 3tbsp maple syrup
- 5tbsp water
To serve
- 300g rice noodles
- vegetables (such as asparagus, pak choi, broccoli, radishes, carrots, sugar snap peas)
- cucumber ribbons
- mixed sesame seeds
- fresh coriander
For the egg replacement
- 5tbsp white chia seeds
Method
Preheat the oven to 180C/350F/ Gas 4 and line a baking tray with greaseproof paper.
To make the meatballs, mash the tofu with a potato masher in a large mixing bowl, until it’s broken up into small pieces. Add all the other meatball ingredients to the bowl and stir until well incorporated. If the mix is still slightly wet, add a couple of extra tbsp of flour.
Take 1 large tbsp of mixture and form into a ball with your hands. Repeat until you’ve used up all the mixture. Lightly flour your hands between each meatball to stop the mixture from sticking. Place the meatballs onto the lined baking tray as you go.
Cook the noodles according to the packet instructions and prepare your vegetables for grilling.
Heat a non-stick frying pan over a low heat, add the coconut oil and sauté the meatballs in small quantities until golden. This should take around 3 minutes per batch. Place them back onto the tray, then put them into the oven to cook for 10 minutes.
While the meatballs are in the oven, mix together the sauce ingredients in a small saucepan and heat gently until you’re ready to serve. Grill your vegetables on a hot griddle pan until charred.
Once the meatballs are
cooked, serve in a large bowl
with the rice noodles, lots of the
grilled vegetables, the cucumber
ribbons and plenty of sauce.
Sprinkle over mixed sesame
seeds and chopped coriander
just before serving.
For the egg replacement
Blitz the white chia seeds in a
high-speed blender until ground.
For every 1tbsp of ground seeds,
add 3tbsp of cold water and
mix well. Place the mixture into a
sealed container and store in the
fridge for up to 2 weeks. Use as
and when needed. Use
1 heaped tbsp for 1 egg.
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