Fried Tofu Balls
Shandong-style fried tofu balls with a crisp exterior and tender, flavorful interior. Serve with Sichuan pepper salt or sweet and sour sauce for dipping.
Ingredients
Taian tofu
200 g
Eggs
20 g
Chopped dried shrimp
50 g
Sweet bean paste
25 g
Chopped pickled ginger
10 g
Chopped scallion
10 g
Chopped pickled kohlrabi
10 g
Chopped cilantro
10 g
Fine salt
4 g
Ground Sichuan pepper
5 g
Cornstarch (dry)
50 g
Sichuan pepper salt (seasoning)
10 g
Sweet and sour sauce (seasoning)
20 g
Peanut oil (about 75 g actually used)
750 g
Instructions
1
Make the filling and first fry
Steam the tofu for 15 minutes, then remove and drain off the water. Press the tofu into a paste using the flat side of a knife, and place it in a large bowl. Add the eggs, chopped dried shrimp, sweet bean paste, chopped pickled ginger, chopped scallion, chopped pickled kohlrabi, chopped cilantro, fine salt, and ground Sichuan pepper. Mix well to form the filling. Squeeze the mixture into balls about 3.5 cm in diameter, roll each ball in dry cornstarch, and fry in oil heated to about 80% hot (around 200°C) for 1–2 minutes. Remove and drain.
2
Refry
When the oil temperature reaches about 90% hot (around 225°C), return the balls to the oil and fry until golden yellow. Remove, drain, and arrange on a plate. Serve with Sichuan pepper salt or sweet and sour sauce on the side.
