Entrees

Sesame seed-crusted tofu balls

Name: Fried tofu balls recipe
Yield: 4
Ingredients: 600g firm tofu, drained; 3 long green shallots, finely chopped; 1 garlic clove, finely chopped; 20g ginger; Vegetable oil, to deep-fry; 2 baby gem lettuce, leaves separated; 75g sesame seeds; 2 large eggs, whisked; 50g cornflour; 250ml cider vinegar; 110g raw sugar; 20.00 ml fine salt; 200g radish, very thinly sliced (we used a mandoline)

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by Luisa Brimble

CHEF

Feb 09, 2024

“These tasty bites combine crispy tofu with a crunchy sesame coating, served with fresh lettuce and zesty pickled radish. They’re a flavourful and fun twist on tofu that you’ll love!” – Luisa Brimble

600g firm tofu, drained
3 long green shallots, finely chopped
1 garlic clove, finely chopped
4cm piece (20g) fresh ginger, finely grated
Vegetable oil, to deep-fry
2 baby gem lettuce, leaves separated

Sesame seed crust

1/2 cup (75g) each white and black sesame seeds
2 large eggs, whisked
1/3 cup (50g) cornflour

Pickled radish

1 cup (250ml) apple cider vinegar
1/2 cup (110g) raw sugar
1 tbs fine salt
200g radish, very thinly sliced (we used a mandoline)

Method

1.

For the pickled radish, combine vinegar, sugar and salt in a medium bowl. Whisk until sugar and salt dissolve. Add radish to bowl, toss and set aside for 30 minutes.
2.

For the tofu balls, place the tofu in a piece of muslin or double sheets of strong paper towel and give it a good squeeze to remove any excess liquid. Transfer tofu to a large bowl and add the shallot, garlic and ginger. Season with salt flakes and freshly ground black pepper and, using your hands, mix until mixture starts to bind together. Squeeze 2 level tbs measures of mixture into a ball. Place on a plate and repeat with mixture to make 14 balls.
3.

For the crust, line a baking tray with baking paper. Combine sesame seeds in a small bowl. Place egg and cornflour in 2 separate small bowls. Working with 1 ball at a time, roll it in cornflour to coat, then dip in egg and finish by rolling in seeds to coat. Place on prepared tray.
4.

Heat 7cm oil in a deep-fryer or large saucepan over high heat until 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Deep-fry balls, in batches, for 5 minutes or until golden brown and crispy all over. Drain balls on paper towel.
5.

To serve, arrange lettuce leaves, drained pickled radish and tofu balls on a serving plate for guests to make small parcels, using the lettuce leaves as bowls.