Tofu balls with garlic chili oil
Serves 1
Directions
- 1Crumble the tofu and press it through a sieve to make it ultrafine.
- 2Add glutinous rice flour and salt. Mix until you get a soft, smooth dough like playdough. It should hold together but not stick to your hands.
- 3Roll the dough into small balls.
- 4Drop the balls into boiling water.
- 5Once they float, let them boil for another 2 minutes to cook through.
- 6Transfer the tofu balls to a bowl of cold water to stop the cooking and set the texture.
- 7In a heatproof bowl, combine sesame seeds, chili flakes, chopped spring onion, and minced garlic.
- 8Heat oil until smoking hot. Pour it over the aromatics to bring out the fragrance; it should sizzle.
- 9Add soy sauce, sugar, and water. Stir to make a spicy, umami-rich sauce.
- 10Toss the tofu balls in the sauce and coat them well.
- 11Serve warm!
Ingredients
- 260 g firm tofu
- 170 g glutinous rice flour
- 1 tsp salt
- 1 tbsp sesame seeds
- 1 tbsp chili flakes
- 1 stalk spring onion
- 4 cloves garlic
- 5 tbsp hot oil
- 3 tbsp soy sauce
- 1 tbsp sugar
- 3 tbsp water
Equipment
bowlsievepotchopsticks
Tips
- Chewy foods are addictive to watch and eat because they engage your senses; they stretch, bounce, and resist, staying in your mouth longer, which allows your brain more time to enjoy every flavor.
- These tofu balls are soft, chewy, bouncy, and totally snackable, made with tofu and sticky rice flour instead of potato.
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