Vegetarian Sotong Ball
Dive into a unique twist on a classic seafood favorite with our irresistible Vegetarian Sotong Ball recipe! These golden, bite-sized delights mimic the texture and flavor of traditional sotong (squid) balls using plant-based ingredients like konjac flour and firm tofu. Infused with the savory essence of seaweed flakes, garlic powder, and a dash of white pepper, each ball is a crispy, satisfying treat that's ideal for snacking, appetizers, or party platters. With just 20 minutes of prep time and a quick fry, you'll have a plateful of perfectly crunchy bites ready to pair with your favorite dips, such as sweet chili sauce or vegan mayo. Whether you're catering to a vegetarian crowd or simply looking to explore innovative meat-free recipes, these homemade sotong balls are a must-try delight that delivers flavor and fun in every bite!
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Recipe Information
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
Instructions
Press the firm tofu with a clean kitchen towel or paper towels to remove excess moisture, then crumble it into small pieces.
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.
Gradually add the all-purpose flour and cornstarch to the mixture, kneading until it forms a firm, moldable dough.
Divide the dough into small, equal portions and roll each portion into a ball approximately 1 inch in diameter.
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.
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.
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.
Serve the vegetarian sotong balls warm with your favorite dipping sauce, such as sweet chili sauce or vegan mayonnaise.
Nutrition Facts
Calories |
4918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 525.3 g | 673% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 2.6 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 424 mg | 9% | |
*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.
