Tofu meatballs

Ingredients

- Ingredient A -
• 5 brown mushrooms ( about 80g )
• 550g tofu firm
• 4 garlic cloves - finely chopped
• 1 leek - finely chopped
• 1 egg
• 1/2 tsp fine salt
• 1/2 tsp sugar
• 1 tsp ginger powder
• 2 tsp chicken bouillon powder
• 3 tbsp katakuriko / potato starch
• 1 tbsp sesame oil
• 80g Zha cai (preserved vegetable) - finely chopped
• some of panko / bread crumbs or plain flour (T45) to coat meatballs

- For the sauce -
• 70g water
• 2 tbsp vinegar
• 2 tbsp soy sauce
• 1 tbsp chinese shaohsing rice cooking wine or cooking sake
• 2 tbsp sugar
• 80g ketchup

Instructions

• 1. In a small frying-pan, heat 1 tbsp sesame oil and cook zha cai until fragrant. Set aside.
• 2. Wrap the tofu with 2 layers of paper towels and place on a microwave safe plate. Microwave for about 2~3min at 600W. Let it cool to room temperature. Then crush it into tiny pieces, using your hands. Set aside.
• 3. In a bowl, add the crumbled tofu, all the ingredient A and zha cai (from No.1). Mix together well.
• 4. Moisten your hands and take a handful of the croquette mixture, then shape it into round (about 3 cm diam). Coat all around with panko/bread crumbles or plain flour. Repeat this process until you use all the mixture.
• 5. Deep-fry the tofu meatballs, turning them occasionally until all sides are light brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
• 6. In a small bowl, add all the sauce ingredients and mix. In a frying-pan, add the sauce and place meatballs and bring it to a boil over medium-high heat. Reduce the heat to low, stirring occasionally for about a few minutes to evenly coat.
• Serve hot!

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