Deep-Fried Tofu Balls
Crispy on the outside and tender on the inside, these deep-fried tofu balls are golden and alluring. The savory tofu perfectly complements the natural sweetness of vegetables, each bite bringing pure joy. A simple home-style dish that leaves a lasting impression.
Ingredients
13 items- Firm Tofu (North Tofu) 1 block (about 400g)
- Carrot 1 (about 100g)
- Dried Shiitake Mushrooms 3-4
- Green Onions 2 stalks
- Fresh Ginger 1 teaspoon
- Salt 1 teaspoon
- White Pepper Powder 1/2 teaspoon
- Light Soy Sauce 1 tablespoon
- Oyster Sauce (optional) 1 tablespoon
- Egg 1
- All-Purpose Flour 2-3 tablespoons
- Breadcrumbs or Cornstarch (optional) as needed
- Cooking Oil about 500ml
Nutrition
Steps （7 steps）
Prepare the tofu: Place firm tofu in a bowl, mash it with a spoon, or wrap it in cheesecloth and squeeze out as much water as possible. Transfer to a large bowl and use a fork to further crush into a smooth paste. Set aside.
Prepare the vegetables: Peel the carrot and mince very finely. Soak dried shiitake mushrooms in warm water until soft, squeeze dry, and mince finely. Chop green onions and mince ginger. Combine all vegetables in a bowl.
Mix the filling: Add the minced carrot, shiitake, green onions, and ginger to the tofu paste. Crack in the egg, add salt, white pepper, light soy sauce, and oyster sauce if using. Stir vigorously in one direction for about 2 minutes until well combined. Then add flour and continue stirring until the mixture becomes sticky and holds together. Let it rest for 10 minutes to meld flavors.
Form the balls: Lightly oil or water your hands to prevent sticking. Take about 25g of the mixture and roll it into a firm ball between your palms. Roll each ball evenly in breadcrumbs or cornstarch. Set aside.
First fry: Pour enough oil into a wok or deep pan. Heat over medium heat to 160°C (or until a chopstick inserted in the oil creates constant bubbles). Gently drop the tofu balls into the oil one by one without overcrowding. Reduce heat to medium-low and fry for 5-6 minutes, turning occasionally with a slotted spoon, until golden brown and they float. Remove and drain.
Double fry: Increase oil temperature to 200°C (the surface will be calm but smoking). Return all fried balls to the oil and fry over high heat for about 30 seconds, until the crust is crispy and darkens slightly. Immediately remove, drain, and place on paper towels to absorb excess oil.
Serve: Arrange the tofu balls on a serving plate. Serve with sweet chili sauce or Sichuan pepper salt dipping. Garnish with a sprinkle of chopped green onions. Enjoy immediately for the best crispy texture.
Tips
Make sure to squeeze the tofu very dry, otherwise the balls won't hold shape and may fall apart during frying. Fry the first time at medium-low heat to cook through, then double-fry at high heat for a super crispy exterior. If the mixture sticks to your hands when forming, oil or wet your palms. Breadcrumbs can be substituted with dried bread crumbs.
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