Tofu and Shiitake Teriyaki Balls

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

- 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!