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Mix the chia seeds with the water and set aside for a few minutes to gel
Remove the tofu from the water and squeeze out as much water as possible
Crumble the tofu into a large bowl to form very small pieces
Add the spring onions, red curry paste, coconut, grated ginger, garlic, soy sauce and lime zest to the tofu
Add the chia mixture and mix everything together
Add the corn flour and stir until the mixture comes together and holds its shape
Season well and adjust consistency with water or corn flour as needed
Scoop out portions of around 30g and roll into meatballs using your hands
Heat a generous layer of oil in a large frying pan over medium heat
Add the meatballs and shallow fry for 5-7 minutes, turning regularly until golden and crisp on all sides
Remove the meatballs from the pan and set aside
Wipe out the pan and add the red curry paste, fry for a minute until fragrant
Pour in the coconut milk and soy sauce, stir well and simmer for a few minutes until slightly thickened
Take off the heat and finish with a squeeze of fresh lime juice
Add the meatballs back into the sauce