Vegetarian Cuttlefish Balls
Discover a delightful plant-based twist on a classic dish with these Vegetarian Cuttlefish Balls, a savory snack or appetizer that brings the essence of the sea to your table—without the seafood! Made with a flavorful blend of shiitake and button mushrooms, firm tofu, and rehydrated seaweed, this unique recipe mimics the bouncy texture and umami-rich taste of traditional cuttlefish balls. Enhanced with soy sauce, sesame oil, and aromatic garlic, these crispy bites are deep-fried to golden perfection and pair beautifully with your favorite dipping sauce. Perfect for vegans and vegetarians alike, this easy-to-make recipe is ready in under an hour and will have everyone asking for more. Whether served as part of an appetizer platter or a creative snack, these guilt-free cuttlefish balls are as fun to make as they are to eat!
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Ingredients
- 200 grams shiitake mushrooms
- 150 grams button mushrooms
- 300 grams firm tofu
- 20 grams dry seaweed (kelp or wakame)
- 50 grams cornstarch
- 30 milliliters soy sauce
- 15 milliliters sesame oil
- 2 cloves minced garlic
- 3 stalks green onion
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 250 milliliters vegetable oil
Directions
Step 1
Rehydrate the dry seaweed in warm water for 15 minutes, then drain and finely chop it.
Step 2
Clean and roughly chop both the shiitake and button mushrooms.
Step 3
In a food processor, add the chopped mushrooms and process until they are finely chopped, resembling a coarse paste.
Step 4
In a large bowl, crumble the firm tofu using your hands until it reaches a scrambled texture.
Step 5
Add the chopped mushrooms, rehydrated seaweed, cornstarch, soy sauce, sesame oil, minced garlic, chopped green onion, salt, and black pepper to the bowl with the tofu.
Step 6
Mix the ingredients well until all flavors are combined and it becomes a uniform mixture.
Step 7
Using wet hands, take about a heaping tablespoon of the mixture and roll it into a small ball. Repeat until all the mixture is used.
Step 8
Heat the vegetable oil in a deep frying pan or a wok over medium heat.
Step 9
Fry the balls in batches, ensuring not to overcrowd the pan, until golden brown and crisp on all sides, about 4-5 minutes per batch.
Step 10
Remove the fried balls with a slotted spoon and drain excess oil on paper towels.
Step 11
Serve warm as a snack or appetizer, optionally garnished with additional chopped green onion or a dipping sauce of your choice.
Nutrition Facts
| Serving size | (1061.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2612.1 |
| Total Fat 251.1g | 0% |
| Saturated Fat 35.6g | 0% |
| Polyunsaturated Fat 148.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3912.5mg | 0% |
| Total Carbohydrate 81.2g | 0% |
| Dietary Fiber 13.2g | 0% |
| Total Sugars 12.7g | |
| Protein 45.6g | 0% |
| Vitamin D 36IU | 0% |
| Calcium 545.3mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 1884.5mg | 0% |
Source of Calories