Sweet And Sour Tofu “chicken” Balls

Sweet And Sour Tofu “chicken” Balls

This one genuinely shocked us the first time we made it. We thought sweet and sour was one of those things that just couldn't be done justice at home, let alone plant-based, but these crispy tofu balls proved us completely wrong. The batter goes gloriously golden and crunchy on the outside while the tofu stays soft inside, and that sticky, tangy, sweet sauce just clings to every piece. It's the kind of fakeaway that makes you wonder why you ever ordered the real thing. Make it tonight, seriously.

Serves 2

Before You Start

  • Preheat oven to 150°C
  • Oven tray lined with parchment paper
  • Mixing bowl
  • Whisk
  • Deep saucepan
  • Skewer
  • Fork
  • Tongs or slotted spoon
  • Paper towels (for draining tofu)

Ingredients

  • 1 pack The Spice Tailor Sweet & Sour kit (spice pouch, seasoning paste, sauce)
  • 1 block smoked firm tofu
  • 90g plain flour
  • 45g cornflour
  • 1/2 tsp baking powder
  • 2 spring onions
  • 1 tsp sesame seeds
  • Neutral oil (for frying)

Method

1

Prepare ingredients

  • Drain the tofu and pat it dry. Tear the tofu into large bite-sized pieces - roughly 1.5 inches
  • Season the tofu lightly with a pinch of salt and pepper and set aside
2

Mix the batter

  • In a mixing bowl, whisk together the plain flour, cornflour, and baking powder
  • Gradually add around 100ml of cold water while whisking until you get a smooth, thick batter
  • Stir in Spice Tailor Sweet and Sour Base Paste and a pinch of salt and pepper
  • It should be the consistency of pancake batter - add a touch more water if too thick, or a bit more flour if too thin
3

Prep for frying

  • Heat the oven to 150ºC and line an oven tray
  • Pour the oil into a deep saucepan over a medium heat for 8-10
  • Test the heat by dropping a little batter - it should sizzle
  • Do not heat on medium high or high or the oil will become too hot and unsafe
  • If you have a thermometer, heat it to 180ºC-200°C
4

Cook tofu

  • Working in batches, dip each tofu cube into the batter using a skewer to keep your hands clean and keep a nice shape, ensuring it’s fully coated, and then carefully lower it into the hot oil on the skewer
  • Hold the ball just under the surface of the oil for 10 seconds at first to let the outer layer set then push the tofu off with a fork
  • Fry 4–5 pieces at a time, being sure not to overcrowd the pan fry the tofu balls for about 4-5 minutes until they and turn golden brown
  • Use tongs or a slotted spoon to remove the fried tofu balls, letting excess oil drip off and transfer to the lined tray and put in the oven to keep warm
  • Repeat until all tofu pieces are cooked
  • Keep the fried tofu warm in a low oven while you finish the rest, if needed
5

Make the sauce

  • In a clean, dry pan, add the whole spices from the Spice Tailor Kit and stir-fry for 20–30 seconds until fragrant
  • Pour in the Spice Tailor Sweet and Sour sauce and bring to a simmer
  • Simmer gently for 2-3 minutes to allow the flavours to infuse
6

Serve

  • Enjoy by tossing the tofu balls in a large bowl with the sweet and sour sauce and sesame seeds or keep crispy and dip into the sauce
  • Garnish with spring onions and get eating!

Tips & Variations

  • Dry the tofu properly: We can't stress this enough. Press it, pat it, then pat it again. Any excess moisture and your batter won't stick and won't crisp up the way it should.
  • Keep the water cold: When you're making the batter, use really cold water, even pop a couple of ice cubes in it. Cold batter means crispier coating. It's a small thing that makes a big difference.
  • Don't overcrowd the pan: Fry in batches if you need to. Piling everything in at once drops the oil temperature and you'll end up with greasy rather than golden. Patience pays off here.

Why This Works

The trick is getting the batter right. A mix of plain flour and cornflour gives you that proper light, crispy coating that holds up when it hits the sauce. Patting the tofu really dry before you start is non-negotiable, it's the difference between crunchy and soggy, and trust us on that one.