Tofu Balls are a traditional Han Chinese snack originating from Guiyang, Guizhou. Made primarily from tofu, they are deep-fried and typically served with a spicy dipping sauce.
While the concept is simple, achieving the perfect texture and flavor requires practice. After five attempts—starting with basic ingredient knowledge and progressing to a level rivaling renowned snack shops—I learned that dedication yields rewarding results. Ingredients: – 500g sour soup tofu – 2g edible alkali – 2g minced ginger – 15g chopped scallions – 1.5-2g salt – 0.5g each of Sichuan pepper powder, white pepper, and MSG (optional) – Vegetable oil for frying – Dipping sauce: Pickled radish, fish mint root, minced ginger, minced garlic, chopped scallions, chili powder, sesame oil, Sichuan pepper oil, MSG, cilantro, soy sauce, vinegar, cooled boiled water, sugar (adjust to taste) Instructions: 1. Crumble the tofu finely. 2. Mix all ingredients (except oil and dipping sauce) thoroughly, press lightly, cover with plastic wrap, and rest for at least 1 hour (essential). 3. Heat abundant vegetable oil over high heat. Shape 25g of mixture into balls and fry while stirring with chopsticks to prevent sticking. 4. Fry until golden brown, then drain and serve hot. 5. For make-ahead preparation, fry lightly initially and re-fry until golden before serving. 6. Prepare the dipping sauce according to preference and enjoy with freshly fried tofu balls.