Vegetable Tofu Balls (Firm)
Tofu balls that are firm and hearty, with a healthy serving of vegetables mixed in. These gluten-free tofu balls use classic Chinese flavors and ingredients, including chestnuts. Delicious and versatile, use in stir-fries, as a main protein or a finger-food appetizer.
Servings: 12 balls
Equipment
- Cheesecloth or clean kitchen towel
- Grater
- Air fryer
Ingredients
- 2 zucchinis or carrots around 1 cup to 1.5 cups loosely packed grated vegetables (if using zucchini, squeeze out extra moisture, especially if not using egg - see note 1)
- 2 scallions thinly sliced
- 1 package 100 g peeled and ready to eat chestnuts (optional)
- 1 package 454 g firm tofu
- 4 tablespoons rice flour sub 2 tablespoons cornstarch, 2 tablespoons rice flour for slightly softer texture – See note 2
- 1 egg optional
- ¼ tsp salt or to taste
- 1/8 tsp white pepper or to taste
Instructions
- Using a cheesecloth, squeeze out moisture from the firm tofu. The tofu should form into a ball and crumble somewhat inside the cheesecloth. You should aim to squeeze out a good amount of moisture. The tofu will be suitable to use when water no longer comes out of the cheesecloth bundle. The texture will be similar to, but slightly finer and moister than crumbled extra firm tofu. The amount of water that comes out may vary depending on your brand of firm tofu.
- Combine the wrung-out tofu, grated vegetables, scallions, chestnuts, cornstarch, salt, white pepper and egg (if using) in a large mixing bowl. Mix with your hands until well combined, breaking up the chestnuts as you mix. Most of the chestnuts should be mashed and combined with the tofu mixture, but leave some chunks for textural contrast.
- When ready, the tofu mixture should be soft and pliable. You should be able to form the mixture into balls without it falling apart. If you are unable to form the mixture into balls because it is too soft, add more rice flour or cornstarch, half a tablespoon at a time, until the right texture is achieved.
- Form into 12 balls (more or less), then fry in air fryer at 390 degrees for 15 minutes, flipping at the 10-minute mark. When ready, the balls should be slightly puffed up and golden. (See note 3.)
- Tofu balls are now ready to eat. Serve by themselves with a dip or use in stir-fries or other dishes.
Notes
1. I recommend squeezing out the zucchini if you are not using egg. To do so, simply wring it out using the same cheesecloth used to wring out the tofu before combining with everything else. The cup measurement indicates loosely packed grated vegetables, measure after moisture is wrung out for zucchini only. Amount is flexible and may vary depending on the size of your vegetables.
2. If firmer balls are desired, and you are not using egg – up the amount of binder to 6-8 tablespoons.
3. For darker balls, air fry for 3 minutes longer or air fry at 400 degrees instead.
2. If firmer balls are desired, and you are not using egg – up the amount of binder to 6-8 tablespoons.
3. For darker balls, air fry for 3 minutes longer or air fry at 400 degrees instead.