Crispy Tofu Balls
The key to this crispy and addictive fried snack is extracting as much liquid as possible from the tofu.
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Cooking tools:
- Tofu press
- Food mill
- Deep-fry thermometer
- Spider strainer
- Cooling rack
- Potato masher
- Pot
- Stove
- Baking dish
- Plate
- Cutting board
- Baking sheet
- Mixing bowl
- Fork
- Slotted spoon
- Measuring spoon
- Measuring cup
- Paper towel
- Serving platter
- Refrigerator
Ingredients
- 1 (19-ounce) package firm tofu
- 1⁄3 cup finely chopped scallions
- 1 tbsp. plus 2¼ tsp. mushroom bouillon powder
- 1⁄4 cup fresh corn, cut from the cob
- 1⁄4 tsp. Finely ground white pepper
- 1⁄2 cup mayonaise or homemade aioli
- 1 tbsp. Sriracha
- 1 cup all-purpose flour
- 2 1⁄4 tsp. mushroom bouillon
- 1 12-oz. package green glutinous rice flakes (com dep xanh)
- 1⁄2 cup cornstarch
- Canola oil for frying
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