These are good and pretty fast to make, but they could be improved to make them even better. They really don’t get that crispy, so I wonder if rolling them in panko (if that’s even possible, they’re not very robust until cooked) would yield a little more heft to them.
Either way, they’re good. And the dipping sauce is really good for a number of different uses.
This recipe is based on one from Eating Well.
What you’ll need for the tofu balls:
- Enough oil for deep-frying golf balls
- 1 14-ounce package extra-firm tofu, well drained and patted dry
- 2 large eggs, lightly beaten
- 0.25 cups fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 2 scallions, finely chopped
- 1t five-spice powder
- 0.5 cups potato or corn starch
- Coarse-ground pepper
What you’ll need for the dipping sauce:
- 0.5 cups mayonnaise
- 1t sriracha or other hot sauce, or 2T sambal oelek
- 1 clove of garlic, finely grated—the raw garlic really makes this sauce great
What to do for the dipping sauce:
Combine the mayo, sriracha or sambal oelek and garlic, mixing well. If using right away, leave out, or refrigerate until needed.
What to do for the tofu balls:
Slowly start heating the deep-fry oil in whatever vessel you’ll be using. The oil can heat while you’re preparing the balls.
Mash up the tofu with a fork in a large bowl. Add the eggs, cilantro, scallions, and salt, then mix until well combined. Thoroughly stir in the starch and season well with salt and ground pepper. Shape into 15 or so golf-ball-size balls.
When the oil has reached 350 degrees, add 3 or 4 tofu balls to the oil—be careful so you don’t splash hot oil. Fry until they begin to brown—about 5-7 minutes. Remove from the oil and drain on a paper towel or rack. Let the oil return to 350 degrees before adding the next batch. Repeat till they’re all cooked.
Serve hot with the sauce. Enjoy!