Spicy Tofu Balls
Ingredients
- 400 gfirm tofu (pressed and drained)
- 30 gCorn starch
- 2 pcGarlic (finely minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 1 pcHot chili pepper (seeded and minced)
- 2 tbspsoy sauce
- 1 tbspSesame oil
- 1 tspGinger ground
- 1 tspSichuan peppercorn (toasted and crushed)
- 750 mlPeanut oil (for frying)
- 1 tbspChili bean paste (Doubanjiang) (finely chopped)
Method
A thin, crispy crust hiding a soft, fragrant center. The scent of toasted Sichuan pepper and chili hits the nose as soon as they fry.
- 1
Wrap the firm tofu in a clean cloth and place a weight on it for 15 minutes. The block must lose its water so that the balls do not fall apart during cooking.
- 2
Crumble the tofu by hand into a mixing bowl. Add the finely chopped garlic and spring onion, chopped chili, ginger, Sichuan pepper, soy sauce, and doubanjiang. The paste should be homogeneous and sticky.
- 3
Incorporate the cornstarch. Form walnut-sized balls by squeezing them tightly between your palms. They should not have any cracks.
- 4
Heat the peanut oil to 180°C. Immerse the balls in small quantities. When the outside is golden brown and resists finger pressure, drain them on paper towels.
Frequently asked questions
How do you get this dish right?
- The tofu must be very dry before crumbling, otherwise the balls will absorb too much oil.
- If the mixture is too soft, add another spoonful of cornstarch, but not too much or the center will become tough.
How long does this dish keep?
Keep for 3 days in the fridge. Reheat for 5 minutes in a hot oven to restore the crunch.
