Japanese Teriyaki-Glazed Chicken Tofu Meatballs Recipe

Step by Step Method

Step 1

In a small bowl, whisk together the ingredients for the sauce and set aside.

Step 2

Wrap the tofu with paper towel and let it drain for 15 minutes.

Step 3

Meanwhile, remove sweet bell pepper seeds under running water and dry completely.

Step 4

In a large bowl, combine ground chicken, sweet bell peppers, and green onion. Break the drained tofu into small pieces. Add egg and mix all together. Add the grated ginger, salt, and black pepper and combine well.

Step 5

Using two tablespoons or a cookie scoop, make a small ball.

Step 6

Heat the oil in a non-stick frying pan over medium heat and drop the meatballs, keeping some distance between each ball. Cook in batches if necessary.

Step 7

When the bottom is nicely browned, flip them over and cover with the lid to cook until inside is no longer pink, about 3 minutes. Reduce the heat to medium low heat if browning too fast.

Step 8

When the bottom is nicely browned, flip them over and cover with the lid to cook until inside is no longer pink, about 3 minutes. Reduce the heat to medium low heat if browning too fast.

Step 9

When the meat is cooked through, add the first batch back into the pan (if there are any).

Step 10

Pour the sauce over and reduce the sauce until it thickens. Flip the meatballs to coat both sides with the sauce.

Tips & Variations

No special items needed.

Bergy

If you say you don't like Tofu you haven't tried this recipe. Healthy, tasty and easy to make. The texture makes them easy to work with. I made 1/2 the recipe and there was plenty for 3 servings. This recipe will be a regular.

ellie

these were really good - we had them for dinner with mixed vegetables. The only changes I made was using white wine instead of mirin. Thanks for sharing!