Spicy Shanghi Meatballs With Tofu

READY IN: 1hr 15mins




  • In a large wooden or other bowl, add the tofu and mash up with a fork. Then add the ground meat, egg, ginger, garlic chili pepper(or garlic/chili paste), scallions, oyster sauce (or hoisin sauce), soy sauce, sesame oil and cornstarch. Add salt and pepper as desired to taste, Mix thoroughly.
  • Then take a small amount and roll into meatballs, the size of a ping pong /golf ball (or larger if desired) which should yield about 12 small ones or 8 big ones, set aside.
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  • In a wok (Teflin preferred) add the oil and when medium hot add all the meatballs and make sure they are not touching each other. After a minute or two turn onto another side, cook. Then turn again and toss carefully without breaking the meatballs up… until they are brown and thoroughly cooked on each surface. And if you like, can be slightly flat for easier cooking.
  • Remove all the meatballs and onto paper towels, tossing gently to help absorb some of the oil on them.
  • See notes below and enjoy!
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  • NOTES-.
  • In small plates add some cooked vegetables/rice and let guests add meatballs (or just use toothpicks for the smaller sized meatball). If making a soup, use a nice clear chicken/beef broth, add some cooked Chinese Vegetables and then add meatballs to individual bowls. Plus a dash of sesame oil to taste.
  • An alternate method, is to place the uncooked meatballs into a wok with stock and pouch, cook for about 20 minutes, remove and drain and use as above. Further, you can add more tofu for a lighter meatball as well, but not as tasty as the original recipe.