Simmered Crispy Tofu Balls

Name: Simmered Crispy Tofu Balls
Total time: 900 s
Yield: 4 Servings
Cuisine: British
Ingredients: 500 g Crispy Tofu Balls *Vegan type OR Surimi type, frozen is OK; 2 cups Dashi Stock *OR 1 cup Water & 1 teaspoon Dashi Powder; 2 tablespoons Soy Sauce; 2 tablespoon Mirin; 2 teaspoons Sugar; 1/4 teaspoon Salt *alter the amount to suit your taste

Hiroko Liston @hirokoliston

Melbourne, Australia

I first bought Crispy Tofu Balls as I expected they were same as a Japanese food called ‘Ganmodoki’ (Deep-fried Tofu Patties). Unfortunately what I bought were similar to Fried Fishballs but I loved them. Today I cooked the Crispy Tofu Balls just like I cook ‘Ganmodoki’. From now on, I will stock the Crispy Tofu Balls in my freezer.

Hiroko Liston @hirokoliston

Saved

Ingredients

15 minutes

4 Servings

500 gCrispy Tofu Balls *Vegan type OR Surimi type, frozen is OK
Soup
2 cupsDashi Stock *OR 1 cup Water & 1 teaspoon Dashi Powder
2 tablespoonsSoy Sauce
2 tablespoonMirin
2 teaspoonsSugar
1/4 teaspoonSalt *alter the amount to suit your taste

Saved

Steps

15 minutes

1

Place all the Soup ingredients in a saucepan and bring to the boil.
2

Add Crispy Tofu Balls, bring back to the boil, then lower the heat and simmer for 10 minutes, moving the Tofu Balls occasionally, so that they get seasoned evenly.
3

Set aside for a while and allow the Tofu Balls cool in the soup, so that they will taste better. *Note: Heat them before serving if required.