Tofu Hambagu Chicken Meatballs
These Teriyaki Chicken Meatballs are soft and fluffy, the secret ingredient is tofu!
The proportion for meat and tofu in this recipe makes it pretty easy to form into meatballs.
Please note: The meat acts as binding agent here, and as you knead the meat, it gets stickier and helps bind the tofu and other ingredients very well.
You can add your choice of vegetables but don’t put too much in order to maintain the fluffiness.
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- oz (255 g) ground chicken
- oz. (142 g) medium firm tofu (about ⅓ of 14-oz. package)
- 1 1/2
- sweet bell peppers (3 oz, 87 g) – i used 3 colors
- green onion/scallion
- inch ginger (about 1 tsp. grated ginger)
- freshly ground black pepper
- oil for cooking
- tbsp. soy sauce
- tbsp. sugar
- tbsp. mirin
- tsp. rice vinegar
- tsp. potato/corn starch
1In a small bowl, whisk together the ingredients for the sauce and set aside.
2Wrap the tofu with paper towel and let it drain for 15 minutes.
3Meanwhile, remove sweet bell pepper seeds under running water and dry completely.
4Mince the sweet bell peppers, chop the green onion finely, and grate the ginger.
5Mince the sweet bell peppers, chop the green onion finely, and grate the ginger.
6Add the egg and mix all together.
7Add the grated ginger, salt, and black pepper and combine well.
8Using two tablespoons or a cookie scoop, make a small ball.
9Heat 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.
10When 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.
11When the meat is cooked through, add the first batch back into the pan (if there are any).
12Pour the sauce over and reduce the sauce until it thickens. Flip the meatballs to coat both sides with the sauce.