Okara Tofu Meatballs with a Sweet Vinegar Sauce

• 1/2 block Firm tofu
• 100 grams Ground pork
• 100 grams Fresh okara
• 1/3 Onion
• 1/2 tsp Salt
• 1 tbsp Katakuriko
• 1/2 tsp Chicken soup stock granules (or Weipa)
• 1 tsp Sesame oil
• 100 ml Water
• 4 tbsp Soy sauce
• 3 tbsp Sugar
• 3 tbsp Vinegar
• 2 tbsp Katakuriko
• 2 tbsp Water

1. Put all of the ingredients for the sweet vinegar sauce into a pot and turn on the heat.
2. When the vinegar starts to jump out of the pot, it's done!
3. Turn off the heat and add the katakuriko slurry.
4. Thoroughly drain the moisture from the tofu.
5. Mince the onion.
6. Put all of the ingredients for the tofu balls into a bowl.
7. Mix together well.
8. Mix until the meat, tofu, and okara are firmly stuck together!
9. Form into bite-sized balls.
10. If they are too sticky and it's difficult to form into balls, put a little bit of oil in the palm of your hands.
11. Deep-fry them in 180C oil.
12. When the balls float to the surface and are golden brown (as seen in the photo), take them out and coat them with the sweet vinegar sauce.
13. Arrange on a plate and they're done!

tofu, ground pork, fresh okara, onion, salt, katakuriko, chicken soup stock granules, sesame oil, water, soy sauce, sugar, vinegar, katakuriko, water

Taken from cookpad.com/us/recipes/152458-okara-tofu-meatballs-with-a-sweet-vinegar-sauce (may not work)