I don’t often make pan-fried dishes, but I made an exception for these crispy tofu coriander balls! They are super simple to make but oh-so-tasty and make the perfect snack or even light lunch when served with salad. Great to whip up when you need to get something on the table quickly!
I tweaked a recipe from Hetty McKinnon’s To Asia With Love
- 350g extra firm tofu
- 1/2 cup coriander leaves
- 3 spring onions
- 2.5cm piece of fresh ginger
- 1tsp five spice powder
- 2 eggs
- 1/2 cup cornflour
- Salt and pepper
- Sunflower oil
- Drain the tofu and place in a large bowl and mash it up well with a fork
- Finely chop the coriander leaves and the spring onions and add to the bowl
- Peel and finely chop the ginger and add to the bowl, along with the five spice powder
- Beat the eggs then add to the bowl and mix all ingredients until well combined
- Stir in the cornflour and then season well with salt and pepper
- Shape into 15 balls, roughly the size of golf balls
- Heat about 3cm of oil in a deep, heavy based pan until sizzling then drop in the balls in batches, turning regularly until golden all over
- Drain on paper towel, then serve with lemon wedges and fresh coriander
That’s all there is to these crispy tofu coriander balls! Crunchy on the outside but still soft and delicious on the outside, with plenty of flavour to boot! Hetty recommends serving them with a mayonnaise mixed with more five-spice powder, sriracha and minced garlic and I can confirm that it makes for an excellent dipping sauce. Such an excellent combination of flavours!
I loved serving these with a crunchy, fresh salad on the side to balance out the fried element, but I also served them up as a snack with the dipping sauce and both were seriously excellent. I have also made the mixture early in the day and just popped it in the fridge until I was ready to fry them up and cook them which worked great. It meant a lot less mess when I was ready to serve them up to people!