PREHEAT oven to 375°F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
WRAP tofu in a clean dish towel. Twist and wring as much liquid out of tofu as possible.
COMBINE chicken, tofu, Ginger Teriyaki Spice Blend, 1 TBS Sriracha Sauce Powder, 2 TBS sake, breadcrumbs, and eggs in a large bowl. Lightly knead mixture together until evenly combined.
SHAPE into 1½- 2” meatballs and place on prepared baking sheet.
BAKE 12-14 minutes, or until just cooked through.
WHILE meatballs are baking, bring ¼ cup soy sauce, ½ cup sake, 1 TBS Sriracha Sauce Powder, ketchup, and Ginger Sugar to a boil in a large non-stick skillet over medium-high heat. Reduce liquid, stirring occasionally until thick, 2-4 mins. Remove from heat.
TRANSFER cooked meatballs to skillet with sauce and gently toss to thoroughly glaze. If sauce becomes too thick, stir in 1-2 TBS hot water.
SERVE hot or chill in refrigerator 2-4 hrs, to serve chilled.
Yield: 18-24 meatballs
Total Time: 28 mins
Prep: 10 mins
Cook: 18 mins
