Braised Tofu and Pork Balls
These **Savory Tofu Meatballs** are a mouthwatering fusion of tender meat and silky tofu, pan-fried to golden perfection and simmered in a rich, umami-packed sauce. Hand-chopped meat is marinated with **yellow wine and light soy sauce** for depth, then mixed with crumbled tofu and cornstarch for the ideal texture. The secret? Gently shaping each meatball by hand for a smooth, firm finish. Pan-fried until crispy on the outside and juicy inside, they’re simmered in a savory blend of **dark soy sauce, sugar, and scallions** for a glossy, flavorful glaze. Perfectly balanced between hearty and light, these meatballs are a delicious twist on a classic—great over rice or noodles!
38 Minutes
Advanced
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
meat🥩
tofuThe aromatics
🧅
cornstarchThe sauce & seasonings
🧂
yellow wine🧂
light soy sauce🧂
oil🧂
dark soy sauce🧂
sugar🧂
scallions🧂
water🧂
MSGInstructions
1. Step 1
Chop the meat into fine bits. You can use a meat grinder, but manual chopping is preferred. Add a small amount of yellow wine and light soy sauce, and chop again to infuse the flavors. Then, use your hands to crumble the tofu into fine bits. Combine the tofu and meat in a bowl, add cornstarch, and mix well until it resembles the picture. Make sure to break up any large chunks of meat or tofu.
2. Step 2
Take a close-up shot.
3. Step 3
Heat the wok and add oil.
4. Step 4
Add an appropriate amount of oil.
5. Step 5
Next, make the meatballs. Start with a small ball.
6. Step 6
The key is to use your palms to roll it into shape, making it smooth and firm.
7. Step 7
Take a close-up shot.
8. Step 8
Put it in the wok.
9. Step 9
Reduce the heat, otherwise, the outside will burn before the inside is cooked.
10. Step 10
Fry one side until golden brown.
11. Step 11
Flip it over carefully.
12. Step 12
Take a close-up shot.
13. Step 13
Ensure it’s golden brown before removing it from the oil.
14. Step 14
One meatball is done.
15. Step 15
Repeat the steps to fry the rest of the meatballs.
16. Step 16
Take a close-up shot, but it’s not ready to eat yet.
17. Step 17
The used oil can still be utilized.
18. Step 18
Put the fried meatballs back in the wok.
19. Step 19
Add a small amount of soy sauce (dark soy sauce) for color. If you want more flavor, add a pinch of salt.
20. Step 20
Add water.
21. Step 21
Add enough water to cover the meatballs.
22. Step 22
Bring to a boil over high heat, then add some sugar.
23. Step 23
While waiting, chop the scallions into small pieces.
24. Step 24
Simmer over low heat for three minutes, leaving some sauce behind. Add MSG and scallions before serving.
25. Step 25
Take a close-up shot, it’s steaming hot.
26. Step 26
Now it’s ready to eat.
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