Vegetarian Sotong Ball
Satisfy your seafood cravings with a twist—these Vegetarian Sotong Balls are a plant-based delight that mimics the flavor and texture of traditional squid balls! Made with konjac flour and firm tofu, these savory bites get their seafood-like essence from seaweed flakes, while a touch of garlic powder and white pepper packs them with bold, aromatic flavor. The dough is perfectly kneaded to a firm, moldable consistency, then fried to golden, crispy perfection, making them irresistibly snackable. Whether served as an appetizer or paired with your favorite dipping sauce like sweet chili or vegan mayo, these meat-free sotong balls are a must-try for vegetarians and curious foodies alike. Quick to prep and utterly satisfying, this recipe is a creative spin on a classic street food favorite!
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Ingredients
- 2 tablespoons Konjac flour
- 200 grams Firm tofu
- 1 teaspoon Seaweed flakes
- 4 tablespoons All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Garlic powder
- 0.5 teaspoon White pepper
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Ice-cold water
- 500 milliliters Cooking oil
Directions
Step 1
Press the firm tofu with a clean kitchen towel or paper towels to remove excess moisture, then crumble it into small pieces.
Step 2
In a mixing bowl, combine the crumbled tofu, konjac flour, seaweed flakes, garlic powder, white pepper, soy sauce, sesame oil, and ice-cold water. Mix thoroughly using your hands or a spoon until the mixture becomes a sticky and cohesive dough.
Step 3
Gradually add the all-purpose flour and cornstarch to the mixture, kneading until it forms a firm, moldable dough.
Step 4
Divide the dough into small, equal portions and roll each portion into a ball approximately 1 inch in diameter.
Step 5
Heat the cooking oil in a deep frying pan or pot over medium heat until it reaches 180°C (350°F). To test, you can drop a small piece of dough into the oil—if it sizzles and rises to the surface, the oil is ready.
Step 6
Carefully drop the dough balls into the hot oil in batches, ensuring not to overcrowd the pan. Fry each batch for 3-5 minutes or until the balls are golden brown and crispy on the outside.
Step 7
Use a slotted spoon to remove the sotong balls from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Step 8
Serve the vegetarian sotong balls warm with your favorite dipping sauce, such as sweet chili sauce or vegan mayonnaise.
Nutrition Facts
| Serving size | (827.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4917.9 |
| Total Fat 525.3g | 0% |
| Saturated Fat 73.4g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 0mg | 0% |
| Sodium 636.4mg | 0% |
| Total Carbohydrate 46.8g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 2.6g | |
| Protein 26.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 333.0mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 424.3mg | 0% |
Source of Calories