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