Ingredients for Crispy tofu balls

• 540 g firm tofu

• 40 g finely chopped spring onion

• 25 g mushroom bouillon

• 60 g fresh corn, off the cob

• 1 g ground white pepper

• spicy aioli, for garnish and dip

• 150 g plain flour

• 300 ml water

• 7 g mushroom bouillon

• 340 g green glutinous rice flakes (aka com dep xanh)

• 70 g cornflour

How to make Crispy tofu balls

Tofu Balls Recipe Method

1. Drain the liquid from the box of tofu.  

2. Choose a pressing method:

   • Method 1 (Easiest): Use a tofu-pressing machine. Place a block of tofu between two plates and turn the crank to compress it. Repeat for additional blocks of tofu as needed.

   • Method 2 (Most common): Use two similar-sized plates. Lay the tofu blocks flat on one plate, then place the second plate on top. Press down with at least 4.5 kg of weight on the top plate.

   • Method 3 (Most professional): Lay baking racks inside baking trays and cover the racks with clean, lint-free towels or folded aprons. Arrange the tofu in a single layer, ensuring it does not hang over the edges. Place another towel/apron on top, then stack another baking tray and rack on top of that. Repeat as needed, placing 13.5–18 kg of weight on the top layer to press the tofu evenly.

3. Process the tofu:

   • Start with a large bowl or container.

   • Method 1: Use a food mill for consistent texture.

   • Method 2: Use a potato masher, but ensure to smash out any lumps.

   • Method 3: Mash with your hands, ensuring a smooth paste-like consistency.

4. Mix the ingredients: Add chopped scallions, mushroom bouillon, corn, and ground white pepper to the processed tofu. Use your hands (consider wearing gloves) to mix thoroughly. Taste the mixture from different areas to ensure even seasoning.

5. Shape the balls: Scoop out a tablespoon of the tofu mixture, pack it tightly, and level it with your finger. Gently shake or scoop the mixture into your hand, making a fist to pack it firmly. Shape into a ball by rolling it between your hands, smoothing out any cracks.

6. Optional: Refrigerate the balls uncovered overnight to firm them up.

7. Prepare the coating: In a bowl, mix flour, water, and mushroom bouillon until smooth and thick enough to adhere to the balls.

8. Coat the balls: Empty the green rice flakes into a separate bowl and mix in half of the dry cornstarch. Dip each ball into the flour paste, shake off the excess, and roll in the flakes until fully coated. Gently pack the flakes onto the balls.

9. Set the coated balls on a rack.

10. Optional: Clean and dry your hands, sift through any leftover flakes, and discard any moist clumps. Store dry flakes in a closed container in the fridge for future use.

11. Optional: Refrigerate the fully coated balls uncovered on a rack overnight to help the coating adhere and dry out.

12. Fry the balls: Heat at least 5 cm of oil in a pot until it reaches 180°C over high heat. Fry the balls for about 3–4 minutes, or until the flakes puff up and the exposed tofu turns a light golden colour. Adjust frying time as needed to avoid burning.

13. Remove the balls from the oil, shake off the excess, and drain on a rack.

14. Serve: Plate the tofu balls and top with spicy aioli, serving extra aioli on the side for dipping.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.