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

Ingredients

  • 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

Instructions

  1. Form the spring roll filling in one-inch balls.
  2. Cut the tofu, about and inch and a half to two-inch squares. Toss lightly with the starch.
  3. Heat the cooking oil. Fry the tofu, in batches, until the starch coating is transformed into a light crisp crust. Drain and set aside.
  4. Pour off the oil, leaving only about a tablespoonful in the pan.
  5. Fry the meat balls until nicely browned (one-inch meatballs take only a few minutes to cook thoroughly).
  6. 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.
  7. 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.
  8. Add the meatballs and toastes sesame seeds to the tofu. Toss a few more times.
  9. 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