Vietnamese Tofu Balls
Serves 1
Directions
- 1Pre-boil the whole tofu block in salted water for 5 minutes.
- 2Let the tofu cool down a bit.
- 3Finely chop the onion, spring onion, and lemongrass.
- 4Mash the tofu in a bowl.
- 5Mix in all the aromatics, seasonings, and sauces.
- 6Add oat flour one tablespoon at a time until you can easily form balls that hold their shape.
- 7Pan-fry the balls until golden on the outside.
- 8Transfer to an air fryer and crisp up at 200°C for 10 minutes until evenly golden.
- 9Serve hot with a dip or in your bún chả or bánh mì.
Ingredients
- 1 block tofu
- 1 small white onion
- 1 stalk green onion
- 1 tbsp fresh lemongrass
- 2 tbsp tomato paste
- 2 tbsp sriracha
- 2 tsp vegan fish sauce
- 1 tsp salt
- 0.25 tsp white pepper
- 4 tbsp oat flour
Equipment
potknifecutting boardbowlpanair fryerwooden plate
Tips
- Pre-boiling tofu in salted water gives it a tender, bouncy bite and helps season it from the inside, making it absorb flavor better.
- Pan-searing brings out the aromatics by sizzling them directly into the tofu, which cannot be achieved by only baking/air-frying.
- Air-frying locks in a golden, crispy shell without deep frying, keeping the outside crunchy and the inside juicy and tender.
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