Not only white tofu, you can also use yellow tofu, milk tofu, or pong tofu as the main ingredients. For a fairly soft tofu texture such as tofu pong, silk tofu, or milk tofu, you can fry it first. This is done before being filled with fish ball dough so that the tofu is not easily destroyed during the cooking process.
If you occasionally want to replace vegetables, you can also substitute cauliflower and broccoli with carrots or various mushrooms that also go well with this seasoning. This meatball tofu stew is perfect as a menu when you don't want to linger in the kitchen. Come on, let's go shopping tofu!
Ingredients
Time |
Make |
Difficulty |
Ingredient
• 3 tbsp vegetable oil
• 5 red onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 2 cm ginger, cut into matchsticks
• 500 ml broth or water
• 5 tbsp Sweet Soy Sauce ️
• 1/2 tsp white pepper powder
• 1 tsp salt
• 1 scallion stalks
• 150 g broccoli, cut, boiled briefly
• 150 g cauliflower, cut, boiled briefly
Meatball Tofu
• 4 white tofu fruit size 10x10x5 cm
• 200 g mackerel fish meat, puree
• 3 tbs tapioca flour
• 2 garlic cloves, grated
• 1 spring onion, thinly sliced
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 ️tsp salt
How to make
1. Meatball tofu: Cut the tofu diagonally into 2 triangles. Cut the middle until it is slightly hollow. Set aside crumbs tofu, puree.
2. Mix well the mackerel meat, tofu crumbs, tapioca flour, garlic, scallions, celery, sesame oil, sugar, and salt.
3. Fill the dough into the tofu hole, smooth it out. Shape the remaining mackerel dough into a ball the size of a crab. Fry briefly until golden brown, remove and drain.
4. Heat cooking oil, saute onion, garlic, and ginger until fragrant. Add broccoli and cauliflower, stir briefly. Add water/broth, bring to a boil.
5. Add the spring onions, meatball tofu, mackerel balls, Sweet Soy Sauce, ground pepper, and salt. Simmer for a while. Remove immediately and serve warm.
happy cooking for you!!!