Tofu Meatballs in Sweet Vinegar Ankake Sauce
- 1 block Firm tofu
- 300 grams Ground meat (any kind)
- 1/2 large Onion
- 1 tsp Sesame oil
- 1/4 tsp Salt
- 1/2 tsp Chinese chicken soup stock granules (or Weipa, etc)
- 1 tbsp Katakuriko
- 2 tsp Cooking sake
- 4 tbsp Soy sauce
- 4 tbsp Sugar
- 4 tbsp Vinegar
- 2 tabelspoons each Katakuriko, water
- 50 ml Water
- Add all the ingredients for the sweet vinegar sauce into a pot, and turn on the heat.
- When the vinegar is evaporated, add in the katakuriko slurry to make the sauce into your desired consistency.
- Mix quickly, and turn off the heat.
- Drain the excess water from the tofu.
- Mince the onion.
- Add all the ingredients for the tofu meatballs into a bowl, and knead well until the tofu and ground meat are well combined.
- Form into bite-sized pieces.
- If it sticks to your hands, lightly grease your hand with oil!
- Deep-fry in oil at 180C.
- When the tofu meatballs start to float and become golden brown as shown in the picture, they are done!
- Coat in the sour vinegar sauce, serve on a plate, and done!
- Adding okara soy pulp makes the dish healthier!
- It will sweep your intestines clean.
tofu, ground meat, onion, sesame oil, salt, chicken soup, katakuriko, sake, soy sauce, sugar, vinegar, water, water
Taken from cookpad.com/us/recipes/153067-tofu-meatballs-in-sweet-vinegar-ankake-sauce (may not work)