Chinese chicken soup stock granules (or Weipa, etc)
Sweet vinegar sauce
2 tabelspoons each
Add all the ingredients for the sweet vinegar sauce into a pot, and turn on the heat. When the vinegar is evaporated, add in the katakuriko slurry to make the sauce into your desired consistency. Mix quickly, and turn off the heat.
Drain the excess water from the tofu. Mince the onion.
Add all the ingredients for the tofu meatballs into a bowl, and knead well until the tofu and ground meat are well combined.
Form into bite-sized pieces. If it sticks to your hands, lightly grease your hand with oil!
Deep-fry in oil at 180℃. When the tofu meatballs start to float and become golden brown as shown in the picture, they are done!
Coat in the sour vinegar sauce, serve on a plate, and done!
Adding okara soy pulp makes the dish healthier! It will sweep your intestines clean. Recipe ID: 2005635
Story Behind this Recipe
I created this recipe because I wanted to make something healthy but filling! It should taste delicious even if it's a diet-friendly dish! I tried hard to come up with this recipe!
Please taste the sweet vinegar sauce and adjust it to your liking before adding the katakuriko slurry. When the sauce is cooled, the taste becomes milder, so it's best to make it a little bit strong and vinegary! Please adjust the consistency of the sauce to your liking.