Tofu balls with garlic chili oil

Serves 1
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Directions

  1. 1Crumble the tofu and press it through a sieve to make it ultrafine.
  2. 2Crumble the tofu and press it through a sieve to make it ultrafine.
  3. 3Crumble the tofu and press it through a sieve to make it ultrafine.
  4. 4Add 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.
  5. 5Add 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.
  6. 6Add 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.
  7. 7Roll the dough into small balls.
  8. 8Roll the dough into small balls.
  9. 9Roll the dough into small balls.
  10. 10Drop the balls into boiling water.
  11. 11Drop the balls into boiling water.
  12. 12Drop the balls into boiling water.
  13. 13Once they float, let them boil for another 2 minutes to cook through.
  14. 14Once they float, let them boil for another 2 minutes to cook through.
  15. 15Once they float, let them boil for another 2 minutes to cook through.
  16. 16Transfer the tofu balls to a bowl of cold water to stop the cooking and set the texture.
  17. 17Transfer the tofu balls to a bowl of cold water to stop the cooking and set the texture.
  18. 18Transfer the tofu balls to a bowl of cold water to stop the cooking and set the texture.
  19. 19In a heatproof bowl, combine sesame seeds, chili flakes, chopped spring onion, and minced garlic.
  20. 20In a heatproof bowl, combine sesame seeds, chili flakes, chopped spring onion, and minced garlic.
  21. 21In a heatproof bowl, combine sesame seeds, chili flakes, chopped spring onion, and minced garlic.
  22. 22Heat oil until smoking hot. Pour it over the aromatics to bring out the fragrance; it should sizzle.
  23. 23Heat oil until smoking hot. Pour it over the aromatics to bring out the fragrance; it should sizzle.
  24. 24Heat oil until smoking hot. Pour it over the aromatics to bring out the fragrance; it should sizzle.
  25. 25Add soy sauce, sugar, and water. Stir to make a spicy, umami-rich sauce.
  26. 26Add soy sauce, sugar, and water. Stir to make a spicy, umami-rich sauce.
  27. 27Add soy sauce, sugar, and water. Stir to make a spicy, umami-rich sauce.
  28. 28Toss the tofu balls in the sauce and coat them well.
  29. 29Toss the tofu balls in the sauce and coat them well.
  30. 30Toss the tofu balls in the sauce and coat them well.
  31. 31Serve warm!
  32. 32Serve warm!
  33. 33Serve warm!

Ingredients

  • 260 g firm tofu
  • 260 g firm tofu
  • 260 g firm tofu
  • 170 g glutinous rice flour
  • 170 g glutinous rice flour
  • 170 g glutinous rice flour
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 1 tbsp chili flakes
  • 1 tbsp chili flakes
  • 1 tbsp chili flakes
  • 1 stalk spring onion
  • 1 stalk spring onion
  • 1 stalk spring onion
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 5 tbsp hot oil
  • 5 tbsp hot oil
  • 5 tbsp hot oil
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 3 tbsp water
  • 3 tbsp water
  • 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.