Savory Okara Balls in Tomato Sauce
Crispy fried okara and radish balls served with a rich, tangy homemade tomato glaze.
Story
Don't throw away that okara! These crispy fritters transform soy pulp into a delicious appetizer, perfectly complemented by a sweet and savory tomato reduction.
Ingredients
Fresh okara (soy pulp)
1 cup
Shredded white radish
1/2 cup
Glutinous rice flour
1/2 cup
Egg
1 large
Chopped scallions
2 tbsp
Salt
1 tsp
Mushroom seasoning
1/2 tsp
Sesame oil
1 tsp
Cooking oil
for frying
Tomato chunks
1 large tomato
Tomato ketchup
2 tbsp
White sugar
1 tbsp
Water
1/2 cup
Dark soy sauce
1 tsp
Cornstarch slurry
1 tbsp
Fresh cilantro
for garnish
Instructions
1
Mix the Fritters
In a large mixing bowl, combine the okara, shredded radish, chopped scallions, and glutinous rice flour. Crack in the egg and add salt, mushroom seasoning, and sesame oil. Stir thoroughly until a sticky dough forms, then roll into small balls with your hands.
2
Fry the Balls
Heat a generous amount of oil in a wok or frying pan over medium heat. Once the oil is shimmering, carefully slide the balls in. Fry until golden brown and cooked through, then remove and drain on a plate lined with paper towels.
3
Prepare the Tomato Glaze
Wipe out the wok and add 2 tablespoons of fresh oil. Sauté the tomato chunks with the sugar until they begin to break down and release juice. Stir in the ketchup and water, bringing the mixture to a boil. Season with a pinch of salt and the dark soy sauce.
4
Thicken and Serve
Pour the cornstarch slurry into the boiling sauce while stirring constantly in one direction. Once the sauce thickens into a glossy glaze, turn off the heat. Immediately pour the sauce over the fried okara balls and garnish with fresh cilantro leaves before serving.
