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Preheat your oven to 190°c.
Crumble the tofu into a bowl and add the remaining meatball ingredients.
Roughly mix together with a spoon, and then get your hand in there and work the mix until it's well combined. If it's a little dry, add a bit more water, but only a very small amount at a time so it doesn't get too wet.
Once mixed, spoon out 1 heaped tablespoon of the mix into your hand and roll into a ball. Repeat until all the mix is used (it should make ~16 balls).
Pop the balls on a non-stick tray, brush with a little oil and bake for 20-25 minutes until browned. Flip them halfway.
Once the balls are done, mix together all the glaze ingredients, pour into a frying pan and bring up to a low simmer.
After a minute or two the sauce should be thickening up and glistening - stir in the balls to coat.
Serve with rice and top with sesame seeds and spring onions.