Deep Fried Tofu Balls with a Lemon Tahini Sauce

Deep fried tofu balls

Oh my. These. Are. Good.


  1. 1 Tbsp olive oil
  2. 1 pack firm tofu
  3. 1 large clove garlic, crushed
  4. 2 spring onions and 1 small leek (minced)
  5. 1 carrot very finely grated
  6. Pinch sea salt
  7. 2 Tbsp shoyu or tamari (natural soy sauce)
  8. 1 tsp umeboshi paste
  9. 2 tsp freshly grated ginger juice
  10. 2-3 Tbsp whole-wheat flour
  11. Sunflower oil for deep frying (organic and cold pressed)
  12. * 2 Tbsp white miso
  13. * 2 Tbsp tahini
  14. * ½ tsp tamari, soy sauce
  15. * ½ tsp lemon juice
  16. * Spring water


Tahini is a thick, smooth paste made from ground sesame seeds.  Serve this sauce over cooked or raw vegetables, tofu, tempeh, or use as a dip or spread.

For the Lemon Tahini Sauce: Add the light miso, tahini, tamari, lemon juice and water into a blender and blend until smooth and creamy. (ingredients marked with *)


  • In a pan warm the olive oil and sauté the garlic then add the spring onions or leek and carrot. Pop on the lid and cook for 5 minutes until the vegetables are soft.
  • Pat the tofu dry with paper towel and mash with a fork in a bowl.  Add the vegetables from the pan and the remaining ingredients and form into balls, wetting your hands now and again to stop the mixture from sticking.
  • In a heavy bottomed pan heat the sunflower oil, bring to correct temperature and deep fry the tofu balls.
  • Drain on paper towel and serve with the sauce drizzled over the top.

Variation – You can add chopped basil, parsley, or chives to the mixture.  Use barley, chickpeas or rice miso instead of a light miso for a different taste.




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