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Serving: These tofu balls are best served fresh with a side of soy dipping sauce, sweet chili sauce, or even a dollop of garlic mayonnaise.
Storage: Store leftover tofu balls in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to maintain their crispiness.
Variations:
Vegetarian Version: Swap the minced pork belly for finely chopped mushrooms for a fully plant-based option.
Spicy Kick: Add chopped chili or a dash of chili oil to the mix if you love a bit of heat.
Herby Twist: Incorporate fresh cilantro or Thai basil into the mixture for an aromatic boost.
FAQ:
Q: Can I bake or air-fry these tofu balls instead of pan-frying?
A: Yes! Air-frying at 375°F (190°C) for 10–12 minutes gives a wonderfully crispy texture without extra oil.
Q: Why use old tofu?
A: Old or firm tofu has less moisture, making it easier to crumble and ideal for holding its shape when frying.
Q: Can I freeze them?
A: Absolutely! Shape the tofu balls and freeze them raw. When ready to eat, thaw slightly and cook as directed.
Would you also like me to create a quick dipping sauce recipe to pair with these tofu balls?
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