Sweet and sticky meatballs and tofu
Made with a cake of silken tofu and a cup of leftover lumpiang shanghai filling, this dish has just the right amount of meat, crunch, sweetness, spiciness and saltiness. Hoisin sauce makes the meatballs and tofu deliciously sticky.
Recipe: Sweet and sticky meatballs and tofu
- about 1 c. of prepared spring roll filling (instead of pork, you may substitute chicken, duck, turkey or even fish)
- 1 block of silken tofu, about 300 g.
- about 1/4 c. of tapioca or cornstarch
- about 1 c. of vegetable oil for frying
- 1 to 2 tbsps. of hoisin sauce
- 1 bird’s eye chili, finely chopped
- toasted sesame seeds
- Form the spring roll filling in one-inch balls.
- Cut the tofu, about and inch and a half to two-inch squares. Toss lightly with the starch.
- Heat the cooking oil. Fry the tofu, in batches, until the starch coating is transformed into a light crisp crust. Drain and set aside.
- Pour off the oil, leaving only about a tablespoonful in the pan.
- Fry the meat balls until nicely browned (one-inch meatballs take only a few minutes to cook thoroughly).
- Pour off the oil. Wipe the pan clean. Add the hoisin sauce and chopped chili to the pan. Heat gently until the sauce thins out a bit.
- Add the tofu cubes to the hoisin sauce in the pan. Toss or stir, very lightly so as not to break the tofu, to coat each piece with sauce.
- Add the meatballs and toastes sesame seeds to the tofu. Toss a few more times.
- Transfer the meatballs and tofu to a platter. Sprinkle with snipped scallions (onion leaves) before serving.
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 2 to 3