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Dans la lune

March 26, 2019

Crunchy Tofu Balls

Crunchy Tofu Balls

Print this recipe
Persons
5
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Crunchy Tofu Balls

Ingredients

  • 1 tofu (about 400g)
  • 400g grated pork
  • 1 can heart of palm (400g) or canned sliced bamboo shoots - chopped
  • 2 garlic cloves - finely chopped
  • 80g steamed rice

Ingredient A

  • 1 tsp fine salt
  • 1 tsp ginger powder
  • 1 tbsp basil powder
  • 1/2 tsp hondashi powder
  • 15g Fresh green chili (optional) - finely chopped
  • 1/2 tbsp sesame oil
  • 1/2 tbsp soy sauce
  • 3 1/2 tbsp katakuriko/potato starch

Instructions

  • 1. 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.
  • 2. In a large bowl, add all the ingredients. Mix well to combine.
  • 3. Foam the mixture into balls.
  • 4. Deep-fry the tofu balls, turning them occasionally until all sides are light brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
  • Serve hot!
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