Fried Tofu Balls

Name: Fried Tofu Balls
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 200 g Taian tofu (steamed in a steamer for 15 minutes, removed, drained of excess moisture, pressed into a paste with the flat side of a knife); 20 g eggs; 50 g minced dried shrimp; 25 g sweet bean sauce; 10 g minced pickled ginger shoots; 10 g minced scallions; 10 g minced pickled kohlrabi; 10 g minced cilantro; 4 g fine salt; 5 g ground Sichuan pepper; 50 g starch (dry starch, for coating the balls); 10 g Sichuan pepper salt (served as a dipping condiment); 20 g sweet and sour sauce (served as a dipping condiment); 750 g peanut oil (actual oil used is 75g, for deep frying)

A traditional vegetarian Lu (Shandong) cuisine dish. Made by mashing steamed Tai'an tofu, mixing in auxiliary ingredients, then frying the mixture into balls. The finished tofu balls have a crispy exterior and tender interior, and are served with Sichuan pepper salt or sweet and sour dipping sauce.

30 min

Easy

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Ingredients

Taian tofu (steamed in a steamer for 15 minutes, removed, drained of excess moisture, pressed into a paste with the flat side of a knife) 200 g

eggs 20 g

minced dried shrimp 50 g

sweet bean sauce 25 g

minced pickled ginger shoots 10 g

minced scallions 10 g

minced pickled kohlrabi 10 g

minced cilantro 10 g

fine salt 4 g

ground Sichuan pepper 5 g

starch (dry starch, for coating the balls) 50 g

Sichuan pepper salt (served as a dipping condiment) 10 g

sweet and sour sauce (served as a dipping condiment) 20 g

peanut oil (actual oil used is 75g, for deep frying) 750 g

Instructions

Prepare the tofu

Steam the tofu in a steamer for 15 minutes, remove, drain excess moisture, press into a paste with the flat side of a knife, place in a large bowl. Add eggs, minced dried shrimp, sweet bean sauce, minced pickled ginger shoots, minced scallions, minced pickled kohlrabi, minced cilantro, fine salt, and ground Sichuan pepper, mix well to form a filling.

Shape the balls

Scoop into balls with a diameter of 3.5 cm, roll in dry starch to coat.

First fry

Place in an oil pan heated to about 80% heat (around 200°C), fry for 1-2 minutes, then remove.

Second fry

When the oil temperature reaches about 90% heat (around 225°C), put the balls back into the oil, fry until golden brown, remove and place on a serving plate.