These tofu and shiitake teriyaki balls are soft, chewy, and full of umami—an easy plant-based dish that feels both comforting and satisfying. Made from simple ingredients like soft tofu, rehydrated shiitake mushrooms, garlic, and glutinous rice flour, they come together into a sticky dough that cooks into bouncy, mochi-like bites.
The shiitake mushrooms add deep savory flavor, especially after being sautéed with garlic until aromatic. Once shaped and boiled, the tofu balls turn tender with a pleasant chew, making them perfect for soaking up sauces.
Tossed in a glossy homemade teriyaki sauce made from soy sauce, mirin, and a touch of brown sugar, these little bites become irresistibly sticky and flavorful. They’re delicious on their own, served over a bowl of steamed rice, or added to noodle soups.
Light, wholesome, and packed with texture, these tofu teriyaki balls are a fun twist on tofu dishes and a great way to enjoy a satisfying meatless meal.
Ingredients
Tofu Balls:
- 250 g soft tofu
- 15 g dried shitake mushrooms
- 150 g glutinous rice flour 100gl 60 rice
- 3 cloves minced garlic
- 15 g olive oil (or neutral oil)
- salt, black pepper to taste
Teriyaki sauce:
- 50 ml soy sauce
- 40ml mirin
- 20g brown sugar
- 50 ml water
- 1 tsp corn starch + 1 tbsp water
Instructions:
1. Prepare the mushrooms
- Soak dried shiitake mushrooms in hot water for 20–30 minutes until soft.
- Squeeze out excess water and finely chop them. Keep a few tablespoons of soaking water if you want to boost umami flavor later.
2. Sauté aromatics
- Heat up olive oil in a pan.
- Add garlic, sauté until fragrant.
- Add chopped shiitake mushrooms and cook until dry and aromatic.
- Let cool slightly.
3. Make the dough
- In a large bowl, crush the tofu with a fork until smooth.
- Add glutinous rice flour, salt, and pepper. Mix until a sticky dough forms.
- Stir in the cooled mushroom mixture and knead gently to combine.
The dough should be soft but not wet. If too sticky, add a bit more flour.
4. Shape and cook
- Roll into bite-sized balls (about 25–30 g each).
- Bring a pot of water to a boil, then reduce to medium heat.
- Drop in the tofu balls and cook until they float to the surface, then continue boiling for 3 minutes.
- Remove with a slotted spoon and drain well.
5. Make the teriyaki sauce
- In a small pan, mix soy sauce, mirin, brown sugar, and water.
- Bring to a gentle boil.
- Mix cornstarch + water in a separate bowl, then pour into the sauce while stirring.
- Cook until the sauce thickens and becomes glossy.
6. Finish and serve
- Toss the tofu balls in teriyaki sauce, stir to coat them with sauce.
- Serve hot — optionally with steamed rice, sesame seeds, and chopped scallions.
Tips
-For extra chewiness, use glutinous rice flour (not regular rice flour).
- Want more flavor? Add a few drops of sesame oil or a pinch of chili flakes.
- These tofu balls also taste great in soups or noodle bowls!
