# Three Tofu Recipes: Thai Style Tofu Balls, Sticky BBQ Grated Tofu Buns, and Popcorn Tofu with Maple–Dijon Yoghurt Dip

This video presents three distinct tofu recipes: fragrant Thai inspired tofu balls with a sweet glaze, sticky barbecue tofu buns with sumac pickled red onions, and crunchy popcorn tofu with a maple-Dijon yogurt dip.

- Cuisine: Thai
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 300 g extra-firm tofu, pressed
- 1 small carrot, finely grated
- 2 spring onions or red onion, finely chopped
- 2 medium garlic cloves, minced
- 1 tbsp grated ginger
- 1 tbsp green curry paste
- 1 tsp ground coriander
- 0.5 tsp ground cumin
- 1.5 tbsp light soy sauce
- 1 tbsp tamari
- 2 tbsp tapioca starch
- 0.5 tsp baking powder
- 60 g oat flour
- 1 Zest and juice of lime
- 10 g fresh coriander, chopped
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1.5 tbsp maple syrup
- 1 tsp sesame oil
- 2 tbsp water
- 1 tbsp ketchup
- 0.5 tsp cornflour
- 0.25 tsp sriracha
- 300 g extra-firm tofu, coarsely grated
- 400 g chopped tomatoes
- 4 soft medjool dates, pitted
- 0.5 tsp liquid smoke
- 1 tsp smoked paprika
- 0.5 tsp granulated garlic
- 0.5 tbsp apple cider vinegar
- 0.5 tbsp balsamic vinegar
- 1 tsp vegan Worcestershire sauce
- 1 tbsp soy sauce
- 1 medium red onion, very thinly sliced
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp sumac
- 0.25 tsp salt
- 1 pinch sugar
- 450 g extra-firm tofu, torn into nugget pieces
- 0.5 small onion, quartered
- 4 garlic cloves, lightly smashed
- 1 bay leaf
- 2 sage leaves
- 1 tsp dried thyme
- 0.5 lemon
- 2 rosemary sprigs
- 1 tbsp light soy sauce
- 0.5 vegetable stock cube, crumbled
- 2 tbsp arrowroot powder
- 2 tbsp cornflour
- 1 tbsp nutritional yeast
- 1 tsp garlic granules
- 1 tsp smoked paprika
- 0.5 tsp dried thyme
- 0.5 tsp dried sage
- 0.5 tsp dried oregano
- 0.25 tsp ground ginger
- 1 tbsp lemon juice
- 1 tbsp neutral oil
- 4 tbsp unsweetened plant yoghurt
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 tsp lemon juice

## Instructions

1. Crumble the extra firm tofu into a large bowl, ensuring no large chunks remain.
2. Add tapioca starch, grated carrot, finely chopped coriander, finely chopped onion (red onion, shallots, or spring onions), zest and juice of one lime, grated fresh ginger, and grated garlic cloves to the crumbled tofu.
3. Add a tablespoon of pre-made Thai green curry paste, a tablespoon of light soy sauce, oat flour, half a teaspoon of baking powder, and a good grating of black pepper.
4. Mix all ingredients thoroughly with your hands until well distributed and a slightly sticky dough forms.
5. Taste the mixture and adjust seasoning; add a teaspoon of soy sauce, half a teaspoon of ground cumin, and a whole teaspoon of ground coriander, then mix again.
6. Dip your fingers in a small bowl of water to prevent the mixture from sticking to your hands, then roll the mixture into balls and place them on a crisper basket or lined tray.
7. Lightly brush the tofu balls with oil for a golden finish (optional), ensuring space between each ball for even cooking.
8. Air-fry the tofu balls at 190°C / 375°F for 12–15 minutes, or bake at 200°C / 400°F for 20–25 minutes (flipping halfway), or fry in a non-stick pan with 1-2 tsp oil over medium heat for 8-10 minutes, turning often.
9. For the glaze, combine 2 tablespoons light soy sauce, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon ketchup, 0.25 teaspoon Sriracha (optional), maple syrup, 0.5 teaspoon cornflour, and 2-3 tablespoons water in a small bowl and whisk.
10. Pour the glaze mixture into a pan and bring to a simmer until it thickens nicely and becomes glossy.
11. Add the cooked tofu balls to the glaze and stir to coat them evenly.
12. Serve the glazed tofu balls with a sprinkle of fresh coriander, cooked jasmine rice or noodles, and stir-fried vegetables.
13. Thinly slice a red onion for the pickled red onions.
14. Add lemon juice, apple cider vinegar, sumac, a pinch of salt, and a pinch of sugar to the sliced red onion.
15. Mix the red onion ingredients and let it marinate and pickle while preparing the BBQ tofu for at least 30 minutes.
16. For the BBQ sauce, add a can of chopped tomatoes, 4-5 pitted medjool dates, 0.5 teaspoon liquid smoke, 1 teaspoon smoked paprika, 0.5 teaspoon granulated garlic, 0.5 tablespoon apple cider vinegar, 0.5 tablespoon balsamic vinegar, 1 teaspoon vegan Worcestershire sauce (optional), and 1 tablespoon soy sauce to a pan.
17. Wash out the chopped tomato can with about 50ml of water and add it to the pan.
18. Add a good grating of black pepper to the BBQ sauce mixture.
19. Bring the BBQ sauce to a simmer on the stove and cook for 8-10 minutes with a lid on.
20. Allow the BBQ sauce to cool if your blender is not heatproof, then blend until smooth.
21. Coarsely grate the extra-firm tofu using long, hard strokes to create long pieces.
22. Add half of the blended BBQ sauce to the shredded tofu and mix well.
23. Drizzle a little oil into an air fryer or onto a lined tray, then spread the grated tofu in an even layer.
24. Drizzle a little more olive oil on top of the tofu.
25. Air-fry the tofu at 190°C / 355°F for 15–20 minutes, stirring halfway, until sticky and caramelized; alternatively, bake at 200°C / 400°F for 25–30 minutes, stirring halfway.
26. Heat the remaining half of the BBQ sauce in a pan.
27. Add the air-fried or baked shredded tofu back into the heated BBQ sauce and coat it well.
28. Toast soft buns.
29. Spread a layer of hummus (e.g., roasted leek hummus) on the toasted buns.
30. Load the buns with a generous layer of the sticky BBQ tofu.
31. Top with the vibrant pickled red onions.
32. Finish with a little fresh coriander or parsley (optional).
33. Serve the sticky BBQ grated tofu buns.
34. Tear extra-firm tofu into nugget-sized chunks (about 3 cm) and place them in a saucepan.
35. Add half a small onion (quartered), 4 lightly smashed garlic cloves, 1 bay leaf, 2-3 sage leaves (or 1 tsp dried thyme), half a lemon (squeezed and skin added), 2-3 sprigs of fresh rosemary, 1 tablespoon light soy sauce, and half a crumbled vegetable stock cube to the saucepan with the tofu.
36. Pour enough boiling water into the pan to fully cover the tofu.
37. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes with a lid on.
38. Strain the tofu and liquid, reserving the liquid for soup. Discard the aromatics.
39. Let the tofu steam dry for 5-10 minutes.
40. For the dipping sauce, combine 3 tablespoons vegan yogurt, 1 tablespoon Dijon mustard (whole grain or regular), 1 tablespoon maple syrup, 1 teaspoon lemon juice, and a pinch of salt and pepper in a bowl, then mix until smooth.
41. Return the steamed-dry tofu to the pan.
42. Add 2 tablespoons arrowroot powder or cornflour, 1 tablespoon nutritional yeast, 1 teaspoon garlic granules, 1 teaspoon smoked paprika, 0.5 teaspoon dried thyme, 0.5 teaspoon dried sage, 0.5 teaspoon dried oregano, and 0.25 teaspoon ground ginger to the tofu.
43. Cover the pan with a lid and shake well to coat the tofu evenly with the dry seasonings and starch.
44. Add 1 tablespoon lemon juice and 1-2 tablespoons olive oil to the pan.
45. Cover with the lid again and shake to coat the tofu until sticky.
46. Spread the seasoned tofu nuggets onto a lined tray or air-fryer basket, ensuring they are spaced out evenly.
47. Air-fry at 200°C / 390°F for 15–20 minutes, shaking twice, until crispy; alternatively, bake at 220°C / 425°F for 20–25 minutes, flipping halfway.
48. Serve the hot popcorn tofu nuggets with the maple-Dijon yogurt dressing.

## Equipment

- large bowl
- air fryer
- non-stick pan
- small bowl
- zester
- blender
- saucepan
- crisper basket

## Tips

- When crumbling extra firm tofu, ensure there are no large chunks to prevent the tofu balls from crumbling apart once cooked.
- If using regular firm tofu for the tofu balls, you may need to add more flour.
- When zesting citrus fruit, roll it first to help release the juice.
- Taste as you go along to adjust seasoning.
- When grating tofu for BBQ buns, use the coarse side of the grater and push hard to create long streaks similar to pulled pork.
- When cooking the BBQ sauce, use a lid to prevent splattering and speed up simmering.
- For crispy tofu, tear it into chunks to increase surface area and create rough edges that go extra golden brown.
- When simmering tofu, use a lid to bring it to a simmer quicker and save energy.
- Keep the simmering liquid from the popcorn tofu to make a soup.
- Ensure popcorn tofu pieces are spaced out evenly in the air fryer for even crisping.

## Source

- Original video: https://www.youtube.com/watch?v=2GmTi_Du3kk
- Recipe page: https://www.cliprecipe.com/recipe/9e810e17-6b8a-49a6-9490-d3a0775ac059
- Extracted: 2025-12-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt