Vegetarian Tofu Tsukune – Japanese-style Vegetarian Tsukune Made with Tofu

Overview
Discover this delicious vegetarian version of a classic Japanese izakaya dish: tsukune (つくね), those tender meatballs traditionally made with ground poultry, grilled and glazed with a sweet-savory tare sauce.

In this meat-free version, firm tofu (豆腐) replaces the chicken to offer a light and tender texture. Finely grated vegetables, fresh ginger, and a touch of sesame oil enhance the flavor, resulting in a rich umami (旨味) experience. The balls are then coated with a homemade tare sauce (タレ), staying true to Japanese tradition.

Perfect as an appetizer, in a bento box, or for a unique snack, these tsukune are as beautiful as they are tasty.

Ideal for:

• A vegetarian Japanese appetizer

• Accompanying a bowl of Japanese rice (ご飯)

• Making a homemade bento

• Replacing meat in a yakitori menu

Ingredients

For the tsukune mixture:

• 200g firm tofu (豆腐), well drained

• 1 small carrot, grated (にんじん)

• 2 shiitake mushrooms (しいたけ), fresh or rehydrated, chopped

• 1 green onion/scallion (青ねぎ), chopped

• 1 tsp grated ginger (生姜)

• 1 tbsp soy sauce (醤油)

• 1 tbsp mirin (みりん)

• 1/2 tbsp sesame oil (ごま油)

• 2 tbsp panko breadcrumbs (パン粉)

• 1 tbsp potato starch or cornstarch (片栗粉)

• Salt and pepper to taste

For the tare sauce:

• 2 tbsp soy sauce (醤油)

• 2 tbsp mirin (みりん)

• 1 tbsp sake or broth (酒)

• 1 tbsp sugar (砂糖)

• Potato starch slurry (水溶き片栗粉) — optional for thickening

Preparation

1. Prepare the mixture:
   Drain and press the tofu for at least 15 minutes.
   Mix with the vegetables, seasonings, panko, and starch.
   Knead until you get a uniform dough.
   Shape into balls or small sausages around skewers (串 kushi).

2. Cook:
   Heat a little oil in a non-stick pan.
   Cook the tsukune over medium heat for 3–4 minutes on each side until golden brown.

3. Make the tare sauce:
   Heat soy sauce, mirin, sake, and sugar in a small saucepan.
   Reduce slightly, then add diluted starch if you want to thicken.
   Brush the tsukune with the sauce or toss them in the pan to coat well.

Serving suggestions

Serve with Japanese rice (ご飯) and stir-fried vegetables.
Great for bentos or as izakaya-style appetizers.
Garnish with a sprinkle of shichimi togarashi or toasted sesame seeds.