Not sure what I did wrong but they made perfect balls but we’re really hard to fry. Took 3x as long. Maybe you could help me with that next time. They weren’t firm on inside either :) not sure if I needed more flour but I wasn’t sure :)

I couldn’t really believe the cooking time is so short, but I have to admit everything was ready in 25 min and it was delicious. The red curry paste added to the meatballs it’s a game changer. Also I added leftover cubed tofu to the sauce and a bit of chickpeas to make it even more filling.

I've had mostly negative results with tofu meatballs in the past (scorching the outside, undercooked on the inside, scrambling in the pan, etc) so with these I experimented a bit and oven baked half of them (200° fan for 30 mins) and shallow fried the other half. Both came out good but fried were definitely the winners. I'd recommend using much more oil than the recipe recommend, maybe like 0.5cm. And fry for more like 10-12 mins on a medium heat. Like regular tofu, if you start flipping too early they will crumble. They were still quite soft in the middle, but unfortunately I think that's unavoidable. Also subbed coconut milk for soy milk and a bit of cornflour (my partner is a coconut hater, sadly) and it turned out lovely! Definitely going to make again. I also used the Samui vegan red curry paste (my fave)

I really struggle to fry any type of meatballs, I followed each instruction for this recipe and they still burnt on the outside and were raw on the inside then fell apart anyway. I can see lots of other people have had success with these. What am I doing wrong? Does anyone have any tips? I’m frying on the lowest gas setting I can get. Is it my pan? The brand of tofu? I always use Tofoo. I really to try again as these look so good when cooked right! 😩😂 thanks!

These are so interesting, and have so much flavour. What a genius and versatile way to cook with tofu. You have to try these!

Really tasty dish, we used a good quality red Thai paste which made a huge difference in our opinion. I do think the meatballs needed salt in addition to the soy sauce, so we’ll do that when making in the future.

20g of tofu per portion is that right?

I added vegetables to up the volume as I’m in a calorie deficit I want to make it more balanced. The actual balls tasted great, I adjusted everything according to my macros.