Tofu and Octopus Meatballs

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 15 mins

Total Time: 45 mins

Serves: 4


  • Meatballs
  • 400 gram firm tofu
  • 300 gram octopus
  • 1 egg
  • 6 tablespoon katakuriko/potato starch or cornstarch
  • 1 tablespoon chicken stock powder
  • 1 tablespoon grated garlic
  • oil, for frying
  • Dipping sauce
  • ponzu sauce
  • onion, thinly sliced
  • scallions, thinly sliced


  1. Prep tofu: Pat dry tofu with kitchen paper, cut it into small pieces, and mash it with a fork/masher or your hands.
  2. Prep octopus: Boil a pot of water and blanch octopus until they turn red. Remove the octopus from the pot and plunge them into a bowl of ice water. Strain them and chop them into small pieces.
  3. Meatball mix: Combine mashed tofu with chopped octopus, egg, katakuriko, grated garlic, and chicken stock powder.
  4. Fry meatballs: Heat oil in a frying pan over medium-high heat. Shape tablespoonfuls of tofu and octopus mixture into round patties and fry until golden brown. Arrange them on a serving plate.
  5. Dipping sauce: Add sliced onion and scallions to ponzu sauce to make a dipping sauce.
  6. Serve: Serve fried tofu and octopus meatballs with the dipping sauce immediately.

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