Ginger, Chilli & Coriander Tofu Balls with Wasabi Mayonnaise Vegan recipe

Ginger, Chilli & Coriander Tofu Balls with Wasabi Mayonnaise

Prep 15 mins
Cook 5 mins
Serves 2

The powerful kick of chilli salt which combines with the deliciously fiery wasabi mayonnaise will really get the taste buds tingling! Great as an impressive canapé to share with friends or indulge yourself as a supper time treat.

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1/2 pack of Cauldron Organic Tofu, drained
2 tbsp corn flour
1 tsp Chinese 5 spice
1 tsp salt
2 tbsp chopped root ginger
1 small red chilli, chopped
2 tbsp fresh coriander, chopped

For the Wasabi Mayonnaise
2tsp wasabi paste
2tbsp vegan mayonnaise


  1. To prepare the wasabi mayonnaise, combine the ingredients in a small bowl, cover and refrigerate until needed.
  2. Place half of the tofu with the remaining ball ingredients in the food processor and pulse to break down until a paste is almost made. Shred the remaining half of the tofu using your hands and stir into the blitzed mix.
  3. Form balls approximately walnut sized then chill for 10 minutes.
  4. Preheat 2-3cm of vegetable oil in a heavy based pan/fryer to approximately 180°C.
  5. Fry the balls for 2-3 minutes until golden.
  6. Drain well on kitchen roll and sprinkle with salt and chilli flakes.
  7. Serve warm with a heaped spoon of wasabi mayonnaise.