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Deliciously Easy Pan-Fried Tempeh Ponzu Balls Recipe

Pan-Fried Tempeh Ponzu Balls

There's something truly comforting about the aroma of something sizzling away in the kitchen, isn't there? Whenever I make these Pan-Fried Tempeh Ponzu Balls, I find myself transported back to cozy family meals where laughter and good food filled the air. This recipe is not only quick and easy, but it also packs a punch of flavor that will leave you wanting more. Whether you’re cooking for a weeknight dinner or preparing a dish to impress friends, these little balls of goodness are sure to be a hit!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Appetizer, Snack
Cuisine: American, Asian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Pan-Fried Tempeh Ponzu Balls
  • 8 oz tempeh crumbled
  • 2 green onions finely chopped
  • 1/4 cup breadcrumbs
  • 3 tbsp ponzu sauce
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • Salt and pepper to taste
  • Oil for frying Choose your favorite oil

Equipment

  • Mixing Bowl
  • Skillet
  • Paper Towels

Method
 

  1. Step 1: In a mixing bowl, combine the crumbled tempeh, chopped green onions, breadcrumbs, ponzu sauce, garlic powder, ginger powder, salt, and pepper. Mix until well combined.
  2. Step 2: Shape the mixture into small balls, about 1 inch in diameter.
  3. Step 3: Heat oil in a skillet over medium heat.
  4. Step 4: Add the tempeh balls to the skillet, cooking in batches if necessary, and fry until golden brown on all sides, about 5-7 minutes.
  5. Step 5: Remove the balls from the skillet and drain on paper towels.
  6. Step 6: Serve warm with additional ponzu sauce for dipping.

Notes

These tempeh balls are great for meal prep! Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in a skillet over low heat until warmed through. You can also freeze them for longer storage; just defrost in the fridge overnight before reheating.