Chinese Hakka-style Tofu Meatballs


150 g ground pork
2 pieces medium-firm tofu (about 200 g)
2 to 3 dried mushrooms
50 g preserved vegetables
1/2 tsp salt
1/2 tsp sugar
1 tbsp cornstarch
8 tbsp oat meal
ground white pepper


  1. Marinate ground pork with salt, sugar and 1 tablespoon water for 30 minutes. Stir with chopsticks in one direction until gluey.
  2. Pat dry tofu and break up by hand.
  3. Add tofu into ground pork together with chopped preserved vegetables, diced mushrooms and cornstarch, and stir in one direction until all ingredients are well blended.
  4. Make blended ingredients into small balls.
  5. Crush oat meat by hand in a large bowl and bread each tofu ball with crushed oat meal.
  6. Deep fry tofu balls in low heat until golden brown.
  7. Serve with spiced salt or sweet and sour sauce.

Makes 24 balls.

Source: Hakka Cuisine