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Drain the tofu and gently press it to remove excess water. Crumble the tofu into small pieces.
2. Flavor Infusion:
In a small pan, heat the oil with star anise, Sichuan peppercorns, and ginger slices until fragrant. Strain out the spices, keeping only the infused oil.
3. Mix the Ingredients:
In a large bowl, combine crumbled tofu, minced pork belly, diced carrot, green onions, breadcrumbs, crispy meat powder, soy sauce, oyster sauce, salt, and pepper. Add the infused oil. Stir in the eggs and mix well to form a thick batter.
4. Shape into Balls:
Scoop small portions of the mixture and roll into balls about the size of a golf ball.
5. Fry Until Crisp:
Heat a nonstick pan over medium heat with just a thin layer of oil. Place the tofu balls into the pan and cook, turning occasionally, until all sides are golden and crispy (about 8–10 minutes).
6. Serve:
Enjoy hot and crispy, straight from the pan!
Serving and Storage Tips:
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