@ellysplate: The OG veggie meatball 😌😌😌 move over meat alts, tofu is THAT GIRL!! Makes 12-15 balls 300g firm tofu, drained and water removed 1 tbsp chia seeds + 2 tbsp water 3 spring onions, chopped 2 tbsp red curry paste 1.5 inch ginger, grated 2 cloves garlic, minced 1 tbsp soy sauce/tamari 2 tbsp corn flour 35g desiccated coconut, toasted 1 lime, zested For the sauce 2 tbsp Thai red curry paste 1/2 tin coconut milk 1 tbsp soy sauce/tamari Juice of 1 lime, to serve Mix the chia seeds with the water and set aside for a few minutes to gel. Remove the tofu from the water and then squeeze out as much water as possible. Crumble into a large bowl so it forms very small pieces, then add the spring onions, red curry paste, coconut, grated ginger, garlic, soy sauce and lime zest. Add the chia mixture and mix everything together. Add in the corn flour and stir until the mixture comes together and holds its shape. Season well. Scoop out portions of around 30g and roll into meatballs using your hands. If the mix is too dry and does not stick together, add a splash of water. If the mix is too wet and sticky and leaves residue on you hands, add a little extra corn flour. Heat a generous layer of oil in a large frying pan over a medium heat. Add the meatballs and shallow fry for 5–7 minutes, turning regularly until golden and crisp on all sides. Remove from the pan and set aside. Wipe out the pan, then add the red curry paste and fry for a minute until fragrant. Pour in the coconut milk and soy sauce, stir well and let it simmer for a few minutes until slightly thickened. Take off the heat and finish with a squeeze of fresh lime juice, and add the meatballs back in.

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Wednesday 11 March 2026 17:24:08 GMT