Vietnamese Style 'Meat'-Balls - Gaz Oakley

Ingredients

• 1 x 300-g (10-oz) extra firm block tofu
• 1 tbs Gochujang Chilli Paste or 1 small Red Chilli, finely chopped
• a handful of coriander (cilantro), chopped
• 1 tbs of Thai Basil, chopped, plus extra to garnish
• 1 tbs lemongrass paste
• 1 tbs sesame seeds
• 1 tbsp tomato puree
• 3 tbsp Sriracha sauce
• 2 tso Garlic Granules
• 1 tsp Sea Salt
• 5 tbsp buckwheat flour
• 1/4 cup tbs Soy Sauce
• 2 tbs Sriracha
• 3 tbs Maple Syrup or Agave Nectar
• 2 tbs Tomato Ketchup
• 2 tsp Garlic Granules
• 1/2 cup Water
• Sautéed Spring Onion, Pak Choi & Kale or other greens of your choice
• Carrot Ribbons
• Fresh Thai Basil or Coriander
• Sesame Seeds
• Rice Noodles or Jasmine Rice