Vietnamese Tofu Balls

Serves 1
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Directions

  1. 1Pre-boil the whole tofu block in salted water for 5 minutes.
  2. 2Pre-boil the whole tofu block in salted water for 5 minutes.
  3. 3Pre-boil the whole tofu block in salted water for 5 minutes.
  4. 4Let the tofu cool down a bit.
  5. 5Let the tofu cool down a bit.
  6. 6Let the tofu cool down a bit.
  7. 7Finely chop the onion, spring onion, and lemongrass.
  8. 8Finely chop the onion, spring onion, and lemongrass.
  9. 9Finely chop the onion, spring onion, and lemongrass.
  10. 10Mash the tofu in a bowl.
  11. 11Mash the tofu in a bowl.
  12. 12Mash the tofu in a bowl.
  13. 13Mix in all the aromatics, seasonings, and sauces.
  14. 14Mix in all the aromatics, seasonings, and sauces.
  15. 15Mix in all the aromatics, seasonings, and sauces.
  16. 16Add oat flour one tablespoon at a time until you can easily form balls that hold their shape.
  17. 17Add oat flour one tablespoon at a time until you can easily form balls that hold their shape.
  18. 18Add oat flour one tablespoon at a time until you can easily form balls that hold their shape.
  19. 19Pan-fry the balls until golden on the outside.
  20. 20Pan-fry the balls until golden on the outside.
  21. 21Pan-fry the balls until golden on the outside.
  22. 22Transfer to an air fryer and crisp up at 200°C for 10 minutes until evenly golden.
  23. 23Transfer to an air fryer and crisp up at 200°C for 10 minutes until evenly golden.
  24. 24Transfer to an air fryer and crisp up at 200°C for 10 minutes until evenly golden.
  25. 25Serve hot with a dip or in your bún chả or bánh mì.
  26. 26Serve hot with a dip or in your bún chả or bánh mì.
  27. 27Serve hot with a dip or in your bún chả or bánh mì.

Ingredients

  • 1 block tofu
  • 1 block tofu
  • 1 block tofu
  • 1 small white onion
  • 1 small white onion
  • 1 small white onion
  • 1 stalk green onion
  • 1 stalk green onion
  • 1 stalk green onion
  • 1 tbsp fresh lemongrass
  • 1 tbsp fresh lemongrass
  • 1 tbsp fresh lemongrass
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp sriracha
  • 2 tbsp sriracha
  • 2 tbsp sriracha
  • 2 tsp vegan fish sauce
  • 2 tsp vegan fish sauce
  • 2 tsp vegan fish sauce
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.25 tsp white pepper
  • 0.25 tsp white pepper
  • 0.25 tsp white pepper
  • 4 tbsp oat flour
  • 4 tbsp oat flour
  • 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.