Light Bites Recipes - Deep-fried Tofu Balls Recipe

Ingredients

• 2 x 300g/11 oz packets firm tofu

• 1/2 small carrot, diced

• 6 green beans, chopped

• 2 large (US extra large) eggs

• 30ml/2 tbsp sake

• 10ml/2 tsp mirin (sweet rice wine)

• 5ml/1 tsp salt

• 10ml/2 tsp soy sauce

• Pinch of caster (superfine) sugar

• vegetable oil, for deep-frying

For the lime sauce:

• 45ml/3 tbsp soy sauce

• juice of 1/2 lime

• 5ml/1 tsp rice vinegar

To garnish:

• 300g/11oz mooli (daikon), peeled

• 2 dried red chilies, halved and seeded

• 4 chives, finely chopped

Makes 16

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Method:

1. Drain the tofu and wrap it in kitchen paper. Set a large plate with a weight, on top and leave for 2 hours or until it loses most of its liquid. Make the lime sauce by mixing all the ingredients in a bowl.

2. Cut the mooli for the garnish into 4cm/1 1/2in thick slices. Make 3-4 holes in each slice with a skewer and insert chili pieces into the holes.

3. Leave for 15 minutes, then grate the mooli finely. Cook the carrot and beans for 1 minute in boiling water, then drain well. 

4. In a food processor, process the tofu, eggs, sake, mirin, salt, soy sauce and sugar until smooth.

5. Transfer to a bowl and mix in the carrot and beans. Oil your hands and shape the mixture into 16 little balls.

6. Deep-fry the tofu balls in oil until they are crisp and golden. Drain on kitchen paper.

7. Arrange on a serving plate and sprinkle with chives. Put 30ml/2 tbsp grated mooli in each of four small bowls. Mix the lime sauce ingredients in a serving bowl.

8. Serve the balls with the lime sauce to be mixed with grated mooli by each guest.