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

1. Add all the ingredients for the sweet vinegar sauce into a pot, and turn on the heat.
2. When the vinegar is evaporated, add in the katakuriko slurry to make the sauce into your desired consistency.
3. Mix quickly, and turn off the heat.
4. Drain the excess water from the tofu.
5. Mince the onion.
6. Add all the ingredients for the tofu meatballs into a bowl, and knead well until the tofu and ground meat are well combined.
7. Form into bite-sized pieces.
8. If it sticks to your hands, lightly grease your hand with oil!
9. Deep-fry in oil at 180C.
10. When the tofu meatballs start to float and become golden brown as shown in the picture, they are done!
11. Coat in the sour vinegar sauce, serve on a plate, and done!
12. Adding okara soy pulp makes the dish healthier!
13. 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)