Step-by-Step Guide to Make Favorite Okara Tofu Meatballs with a Sweet Vinegar Sauce
Hey everyone, it's Brad, welcome to my recipe page. Today, we're going to make a special dish, Easiest Way to Make Ultimate Okara Tofu Meatballs with a Sweet Vinegar Sauce. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Okara Tofu Meatballs with a Sweet Vinegar Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Okara Tofu Meatballs with a Sweet Vinegar Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Okara Tofu Meatballs with a Sweet Vinegar Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few ingredients. You can have Okara Tofu Meatballs with a Sweet Vinegar Sauce using 17 ingredients and 7 steps. Here is how you can achieve that.
To make these a bit more healthy, I added okara! They're so delicious!
When the sweet vinegar sauce is freshly made, it has a sharp taste, but after it has settled for some time, it becomes quite mellow and just right! Recipe by MPxo
Ingredients and spices that need to be Take to make Okara Tofu Meatballs with a Sweet Vinegar Sauce:
- Tofu Balls
- 1/2 block Firm tofu
- 100 grams Ground pork
- 100 grams Fresh okara
- 1/3 Onion
- 1/2 tsp Salt
- 1 tbsp Katakuriko
- 1/2 tsp Chicken soup stock granules (or Weipa)
- 1 tsp Sesame oil
- Sweet Vinegar Sauce
- 100 ml Water
- 4 tbsp Soy sauce
- 3 tbsp Sugar
- 3 tbsp Vinegar
- Katakuriko Slurry
- 2 tbsp Katakuriko
- 2 tbsp Water
Instructions to make Okara Tofu Meatballs with a Sweet Vinegar Sauce
- Put all of the ingredients for the sweet vinegar sauce into a pot and turn on the heat. When the vinegar starts to jump out of the pot, it's done! Turn off the heat and add the katakuriko slurry.
- Thoroughly drain the moisture from the tofu. Mince the onion.
- Put all of the ingredients for the tofu balls into a bowl.
- Mix together well. Mix until the meat, tofu, and okara are firmly stuck together!
- Form into bite-sized balls. If they are too sticky and it's difficult to form into balls, put a little bit of oil in the palm of your hands.
- Deep-fry them in 180°C oil. When the balls float to the surface and are golden brown (as seen in the photo), take them out and coat them with the sweet vinegar sauce.
- Arrange on a plate and they're done!
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