Flavorful Tofu Ball Simmered Dish
Like a Fancy Fish Cake! Soft and Satisfying Simmered Tofu Balls
Introducing a convenient and delicious side dish, simmered tofu balls! These tofu balls have a chewy texture similar to fried fish cakes, but a soft interior. Unlike regular tofu simmered dishes, they are less likely to break apart and don’t release as much water, making them perfect for refrigerating and enjoying over several days. Make this incredibly satisfying tofu ball dish right now!
Main Ingredients- 2 packs Tofu Balls
- A little Green Onion
- 2 Cheongyang Peppers (optional)
- 1 Tbsp Sunflower Oil
- 100ml Water
Seasoning Ingredients- 1 tsp Gochujang (Korean chili paste)
- 1 tsp Minced Garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1-2 Tbsp Oligodang (corn syrup) (adjust sweetness)
- A little Sesame Oil
- A little Toasted Sesame Seeds
- 1 tsp Gochujang (Korean chili paste)
- 1 tsp Minced Garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1-2 Tbsp Oligodang (corn syrup) (adjust sweetness)
- A little Sesame Oil
- A little Toasted Sesame Seeds
Cooking Instructions
Step 1
First, ‘Tofu Balls’ are a processed and fried tofu product. Briefly blanch the tofu balls in boiling water for about 30 seconds. This process removes excess oil and helps achieve a softer texture.
Step 2
Finely chop the green onion and Cheongyang peppers. If you like it spicy, use both peppers. If you prefer milder flavors or are cooking for children, you can omit or reduce the amount of Cheongyang peppers.
Step 3
In a bowl, combine all the seasoning ingredients (Gochujang, minced garlic, Gochugaru, soy sauce, Oligodang) and mix well until smooth. Adjust the amount of Oligodang to your preferred sweetness.
Step 4
Heat 1 tablespoon of sunflower oil in a pot over medium heat. Add the blanched tofu balls, chopped green onion, and Cheongyang peppers. Sauté for about 1-2 minutes. Lightly stir-frying enhances the flavor of the tofu balls.
Step 5
Pour the prepared seasoning mixture over the sautéed tofu balls. Stir and cook for about 1 minute, ensuring the seasoning coats the tofu balls evenly. Be careful not to burn the seasoning.
Step 6
Add 100ml of water. Cover the pot and simmer over medium-low heat, stirring occasionally, until the flavors meld together and the sauce thickens slightly. Make sure to stir to prevent sticking.
Step 7
Simmer for about 5 more minutes until the tofu balls are well-coated and the sauce has reduced. Finish by drizzling with sesame oil and sprinkling toasted sesame seeds for extra aroma and flavor. Unlike regular tofu simmered dishes that require frying for shape retention, these pre-fried tofu balls are convenient to simmer without breaking. They maintain their shape, have a chewy yet tender texture, and don’t become watery, making them ideal for storage. I might try making a soy sauce-based version next time!
