Chinese Tofu Recipes - Tofu Balls with Vegetables Recipe

Ingredients

• 450 g/1lb tofu

• 75 g/3 oz minced (ground) chicken

• 4 water chestnuts, minced

• 45 ml/3 tbsp corn flour (cornstarch)

• oil for deep-frying

• 100 g/4 oz/1 cup plain (all-purpose) flour

• 45 ml/3tbsp water

• 2 carrots, cut into strips

• 100 g/4 oz mange tout (snow peas)

• 250 ml/8 fl oz/1 cup chicken stock

• 5 ml/1 tsp salt

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Method:

1. Mash the tofu and place it in a strainer or colander to drain.

2. Mix with the chicken, water chestnuts and 30 ml/2 tbsp of corn flour and shape into balls about the size of ping-pong balls.

3. Mix the flour with enough water to make a thick batter. Dip the tofu balls in the batter.

4. Heat the oil and deep-fry the tofu until golden brown. Remove and drain.

5. Spoon 30 ml/2 tbsp of oil into a wok and fry the carrots and mange tout for 2 minutes.

6. Add the stock and salt and bring to the boil. Add the tofu balls and simmer until heated through.

7. Blend the remaining corn flour to a paste with a little water, stir it into the pan and simmer, until the sauce thickens slightly. Serve at once.