石耳豆腐丸
Stone ear mushrooms and silky tofu come together in these crispy yet tender balls, a healthy and elegant vegetarian dish.
Ingredients
13 items- Dried stone ear mushrooms 20g
- Firm tofu 300g
- Ginger 1 small piece
- Scallions 2 stalks
- Egg 1
- Cornstarch 2 tbsp
- Oyster sauce 1 tbsp
- Salt 1 tsp
- White pepper powder 1/2 tsp
- Light soy sauce 1 tbsp
- Sesame oil 1 tsp
- Sugar 1 tsp
- Cooking oil as needed
Nutrition
Steps （8 steps）
Place the dried stone ear mushrooms in a bowl, cover with warm water and soak for 1 hour until fully rehydrated. Rinse to remove any grit, squeeze dry, and finely chop.
Wrap the firm tofu in cheesecloth, press firmly to remove excess water. Transfer to a large bowl and mash into a smooth paste with a spoon.
Add the chopped stone ear, ginger, scallions, egg white, cornstarch, salt, white pepper, light soy sauce, and sesame oil to the tofu. Stir vigorously in one direction until the mixture thickens and becomes sticky. Let rest for 10 minutes.
Lightly oil your palms, take a portion of the mixture and roll into balls about 3 cm in diameter. Place on a plate.
Pour enough cooking oil into a pan and heat over medium heat to about 150°C. Carefully add the tofu balls and fry over medium-low heat for 8-10 minutes, turning occasionally, until golden brown and crispy.
Remove the fried balls with a slotted spoon, drain on paper towels, and transfer to a serving plate.
In a small bowl, mix light soy sauce, oyster sauce, sugar, a little water, and cornstarch to make a sauce slurry.
Leave a little oil in the pan, pour in the sauce slurry, and cook over low heat, stirring until it thickens and becomes glossy. Pour over the tofu balls and garnish with chopped scallions.
Tips
Make sure to press the tofu well, or the balls will fall apart. Fry over medium heat first to set the shape, then reduce to medium-low to cook through; this prevents burning outside while remaining raw inside. Mixing the filling until it's sticky ensures a springy texture.
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