Vegetarian Cuttlefish Balls
Delightfully savory and entirely plant-based, these Vegetarian Cuttlefish Balls are a creative twist on the classic seafood favorite. Crafted with a blend of shiitake and button mushrooms, firm tofu, and rehydrated seaweed, this recipe beautifully mimics the tender texture and umami-packed flavor of traditional cuttlefish balls. Enhanced with soy sauce, sesame oil, and aromatic garlic, these crispy, golden bites are perfect as appetizers or snacks for vegetarians and non-vegetarians alike. Quick to prepare and deep-fried to perfection, these vegan-friendly balls pair wonderfully with your favorite dipping sauce, making them a crowd-pleasing addition to any table. Use keywords like "vegetarian seafood alternative," "plant-based cuttlefish balls," and "crispy vegan snack" to explore a world of wholesome indulgence!
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Recipe Information
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
Instructions
Rehydrate the dry seaweed in warm water for 15 minutes, then drain and finely chop it.
Clean and roughly chop both the shiitake and button mushrooms.
In a food processor, add the chopped mushrooms and process until they are finely chopped, resembling a coarse paste.
In a large bowl, crumble the firm tofu using your hands until it reaches a scrambled texture.
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.
Mix the ingredients well until all flavors are combined and it becomes a uniform mixture.
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.
Heat the vegetable oil in a deep frying pan or a wok over medium heat.
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.
Remove the fried balls with a slotted spoon and drain excess oil on paper towels.
Serve warm as a snack or appetizer, optionally garnished with additional chopped green onion or a dipping sauce of your choice.
Nutrition Facts
Calories |
2612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.1 g | 322% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 148.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3912 mg | 170% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 12.7 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 545 mg | 42% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1884 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
