Press the tofu between paper towels or a clean cloth for 10–15 minutes to remove excess water. Crumble or mash the pressed tofu in a large mixing bowl until fairly smooth but with some texture. Add grated carrot, shredded cabbage, chopped white/light-green parts of spring onions, finely chopped green chilies, minced garlic, and grated ginger. Mix to combine.

Bind the mixture

Add cornstarch, all-purpose flour, soy sauce, salt, and black pepper to the bowl. Mix thoroughly until the mixture holds together when pressed. If the mixture feels too wet, add 1 teaspoon additional flour or 1/2 tablespoon cornstarch; if too dry, sprinkle 1–2 teaspoons water.

Form balls

Divide the mixture into 12 equal portions (for appetizer-sized balls). Wet your hands slightly and shape each portion into a firm round ball about 1.5 inches (3–4 cm) across. Place formed balls on a tray lined with parchment.

Cook the balls

Heat 4 tablespoons vegetable oil in a nonstick skillet over medium heat. When oil is hot, add veg balls in a single layer without overcrowding (work in batches if needed). Shallow-fry for 3–4 minutes per side, turning gently, until all sides are golden brown and crisp. Remove and drain on paper towels. Alternatively, for a lighter version, bake at 200°C (400°F) on an oiled sheet for 18–22 minutes, turning once, until golden.

Chilli Sauce & Stir-fry

Make the sauce

In a small bowl combine tomato ketchup, chili sauce (Sriracha or sweet chili), soy sauce, vinegar, water, salt, and black pepper. Stir until smooth. In a separate small cup mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry and set aside.

Stir-fry aromatics and vegetables

Heat 2 tablespoons vegetable oil in a wide skillet or wok over medium-high heat. Add sliced garlic and sliced green chilies; stir-fry 20–30 seconds until fragrant (do not burn). Add sliced onion and capsicum and stir-fry 2–3 minutes until they are slightly tender but still crisp.

Combine sauce and vegetables

Pour the prepared sauce into the skillet with the vegetables and bring to a gentle simmer. Stir once or twice, then slowly stir in the cornstarch slurry. Cook 1–2 minutes, stirring, until the sauce thickens to a glossy coat. Taste and adjust seasoning with an extra pinch of salt or dash of soy sauce if needed.

Add veg balls and finish

Gently add the fried (or baked) veg balls to the skillet, tossing carefully so each ball is coated with the chilli sauce and vegetables. Cook 1–2 minutes more to heat the balls through and allow flavors to meld. Be gentle when tossing to keep the balls intact.

Garnish and serve

Transfer the chilli veg balls to a serving plate. Sprinkle chopped green parts of spring onions over the top. Serve immediately as an appetizer with extra chilli sauce or ketchup on the side.