Spicy Tofu Balls

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.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 411
• Protein: 17 g
• Carbs: 15 g
• Fat: 32 g

Ingredients

• 400 g firm tofu ( pressed and drained )
• 30 g Corn starch
• 2 piece Garlic ( finely minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 piece Hot chili pepper ( seeded and minced )
• 2 tbsp soy sauce
• 1 tbsp Sesame oil
• 1 tsp Ginger ground
• 1 tsp Sichuan peppercorn ( toasted and crushed )
• 750 ml Peanut oil ( for frying )
• 1 tbsp Chili bean paste (Doubanjiang) ( finely chopped )

Instructions

1. Pressing the tofu

   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. Chopping and mixing

   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. Binding and shaping

   Incorporate the cornstarch. Form walnut-sized balls by squeezing them tightly between your palms. They should not have any cracks.

4. Frying

   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.

Chef's tips

• 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.

Storage

Keep for 3 days in the fridge. Reheat for 5 minutes in a hot oven to restore the crunch.