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golden tofu meatball curry
A comforting and hearty vegan dish featuring sturdy, savory tofu meatballs simmered in a rich, fragrant coconut curry sauce. Inspired by Jacob King's 'Golden Meatball Curry', this version incorporates lemongrass to boost the aromatic profile and suggests careful seasoning to balance the flavors. The dish combines the creaminess of coconut milk with the warmth of curry spices, finished with fresh dill and chili oil for a vibrant kick.
recipe by
fizzyizzi
mainModern Vegan Fusion3 servingsveganvegetariandairy free
1 / 3
20
prep (min)
25
cook (min)
45
total (min)
- •1 block (approx 400g) firm tofu, pressed and drained
- •1 cup panko breadcrumbs
- •2 tbsp soy sauce (divided)
- •2 tbsp curry powder (divided)
- •1 tsp garlic powder
- •2 tbsp vegetable oil
- •1 onion onion, diced
- •3 cloves garlic, minced
- •1 stalk lemongrass, bruised and chopped (white part only)
- •1 can (400ml) full-fat coconut milk
- •0.5 cup low-sodium vegetable stock or water
- •2 cups fresh baby spinach
- •1 bunch fresh dill, for garnish
- •1 tbsp chili crisp or chili oil, for garnish
- •2 cups cooked jasmine rice, for serving