Meatballs:

1. Rehydrate the wood ear mushrooms by covering them with boiling water in a large bowl. Leave for 20 minutes.
   ‍
2. Meanwhile, crumble the tofu. Finely mince the shallot and garlic. Preheat the oven to 200°C (400°F).
   ‍
3. In a mixing bowl, add the crumbled tofu, minced garlic, minced shallot, soy sauce, ketchup, sriracha, and black pepper.
   ‍
4. After the mushrooms have hydrated, drain them and chop into small pieces. Add the mushrooms and cornstarch to the tofu mixture. Mix until well combined.
   ‍
5. Shape the mixture into approximately 16-18 tofu meatballs and place them on a lined baking tray. Bake for 20 minutes or until lightly golden.
   ‍

Sweet & Sour Glaze:

1. Add all glaze ingredients to a medium saucepan and place over medium heat.
   ‍
2. Simmer for 5-7 minutes, whisking occasionally, until the sauce has thickened slightly.
   ‍
3. Once the meatballs are done baking, add them to the saucepan and gently stir to coat with the glaze.
   ‍

Serve:

• Serve the tofu meatballs over white rice and garnish with fresh coriander leaves.