For the meatballs:

1 x 300-g (10-oz) firm block tofu
3 spring onions (scallions), very finely sliced
3 garlic cloves, crushed
1 small red chilli, finely chopped
a handful of coriander (cilantro), chopped
1 tbsp Chia Seeds
4 tbsp buckwheat flour
2 tbsp sesame oil
1 tbsp tomato puree
3 tbsp Sriracha sauce
1 tbsp coconut oil
For the sauce:
5 tbsp Sriracha sauce
5 tbsp tomato ketchup
3 tbsp maple syrup
5 tbsp water

To serve:

300g (101/2oz) cooked rice noodles
100g asparagus
2 heads pak choi
5 spears Tenderstem broccoli
10 radishes
2 carrots
10 sugarsnap peas
1 cucumber
4 tbs sesame seeds
Handful fresh coriander (cilantro)


Preheat the oven to 180 C
(350 F) and line a baking tray with greaseproof paper.
First up, make those meatballs. Mash the tofu with a potato masher in a large mixing
bowl, until it’s broken up into small pieces. Add all the other meatball ingredients to the
bowl and stir until well incorporated.
Now it’s time to form the mixture into balls. Take 1 large tablespoon of mixture and form
into a ball with your hands. Repeat until you’ve used up all the mixture. Wet your hands
between each meatball to stop the mixture from sticking. Place the meatballs onto the
lined baking tray as you go.
Cook the rice noodles according to packet instructions and prepare your vegetables for
Heat a non-stick frying pan over a low heat, add the coconut oil and sauté the meatballs in
small quantities, until golden. This should take approximately 3 minutes per batch. Place
them back onto the tray, then into the oven to cook through for 10 minutes.
While the meatballs are in the oven, mix together the sauce ingredients in a small
saucepan and heat gently until you’re ready to serve. Grill your vegetables.
Once the meatballs are cooked, serve in a large bowl with the
rice noodles, lots of the grilled vegetables, the cucumber ribbons and plenty of sauce.
Sprinkle over mixed sesame seeds and chopped coriander just before serving.