Vegan Tofu and Mushrooms balls in Black Pepper Sauce
If you’re looking for a quick, healthy, and protein-packed vegan dish, these Tofu and Mushroom Balls in Black Pepper Sauce are a must-try! They’re crispy on the outside, soft and juicy on the inside, and drenched in a rich, aromatic black pepper sauce made with just 5 simple ingredients.
💚 Why You’ll Love This Recipe
100% Vegan and High in Protein – Made from tofu and mushrooms for a nutritious and satisfying bite.
Air-Fried, Not Deep-Fried – Crispy and golden without the excess oil.
Beginner-Friendly – Simple ingredients and steps anyone can follow.
Versatile – Enjoy as a snack with dipping sauce or toss in black pepper sauce for a main meal.
🍚 Serving Suggestions
Over steamed jasmine rice or brown rice
Tossed with noodles or stir-fried veggies
Served on a platter with sweet chili or sriracha mayo dip
🌿 Tips for Success
Make sure to press excess water out of the tofu before mixing — this helps the balls hold their shape.
You can bake or pan-fry instead of air frying if you prefer.
INGREDIENTS
Firm Tofu - 500g
Swiss Brown Mushrooms - 100g
Carrots - 60g
Scallions - 15g
Cornstarch - 1/4 cup
Plain Flour - 1/2 cup
Garlic - 3 cloves
Salt - 1/2 tsp
Sugar - 1 tsp
Pepper - 1/2 tsp
BLACK PEPPER SAUCE
Water - 1/3 cup
Light Soy Sauce - 2 tbsp
Dark Soy Sauc -1 tbsp
Black Pepper - 1/2 tbsp
Sugar - 1 tsp
Cornstarch - 1 tbsp
Ingredients
COOKING INSTRUCTIONS
PREPARING THE INGREDIENTS
Mushrooms: Finely chop about 100g of Swiss Brown mushrooms. You can also use other varieties like Shiitake mushrooms, which add a rich, earthy flavor to the dish.
Carrot - Dice 60g of carrot into small, evenly sized pieces
Bell Peppers - Cut bell peppers into about 1 inch triangles or squares.
Scallions: Thinly slice some scallions
Garlic: Mince 3 garlic cloves
Black pepper sauce - in a small bowl, combine 1/3 cup of water (stock), 2 tbsp of light soy sauce, 1 tbsp of dark soy sauce, 1 tsp of sugar, 1/2 tbsp of black pepper sauce, and cornstarch. Mix well and set aside. (Adjust the taste to your liking)
PREPARING THE MUSHROOM AND CARROT MIXTURE
Heat 1 tablespoon of cooking oil in a pan, then add the finely chopped mushrooms and carrots. Sauté for 3–5 minutes until cooked through. Season lightly with salt, sugar, and pepper. You can also add a bit of chicken powder for extra flavor, but avoid liquid seasonings — we want the mixture to stay relatively dry. Then let is cool down to room temperature.
PREPARING THE TOFU
I’m using 500g of firm tofu for this recipe because it holds its shape well and is easy to mould. Mash the tofu, then season with a pinch of salt and sugar. You can add other seasonings if you like, but avoid liquid ones to keep the mixture firm.
Next, add 1/4 cup of cornstarch and 1/2 cup of plain flour, and mix thoroughly. Then, add the sautéed mushroom and carrot mixture along with sliced scallions. Mix well until everything is evenly combined. If the mixture feels too soft, add a bit more flour to adjust the texture. Then rolled them into bite sized balls.
Spray the air fryer rack with a little neutral oil, then carefully place the tofu balls onto the rack. Lightly spray the tops with more oil and air fry for 18–20 minutes, or until golden and crispy, turning them halfway through for even cooking.
Enjoy them on their own as a healthy, high-protein snack, or elevate the dish by adding a rich and flavorful black pepper sauce.
Heat 1/2 tablespoon of oil in the same pan, then sauté the bell peppers for 1–2 minutes. Add the tofu balls and stir-fry for another 30 seconds. Pour in the delicious black pepper sauce, toss everything together until well coated, and finish with a sprinkle of sliced scallions. Your dish is now ready to serve!
Hope you enjoy the recipe. Watch the Youtube video for detailed instructions - Tofu and mushroom balls in delicious black pepper sauce! Easy vegan recipe! - YouTube
