Shaxian Tofu Balls

Shaxian Tofu Balls

　　There’s an interesting legend about the invention of tofu balls: once, during a banquet at a wealthy household, the chef accidentally let a cat run off with a fish meant for cooking. Thinking on his feet, the chef made fake fish balls out of tofu—what we now know as tofu balls. To everyone’s surprise, they were a big hit with the guests, and from then on, tofu balls became widely popular.

　　Tofu balls are simple to make. The process goes like this: first, take several fresh tofu pieces and place them in a bowl. Add eggs, ginger juice, chopped onions, MSG, pepper, and a small amount of tapioca starch, then mix into a paste. Next, scoop the mixture with a spoon, wrap it around a filling of minced meat, and gently drop the balls into simmering water. Once the balls float to the surface, remove them and set aside.

　　Then, heat a pan, add fresh lard, along with sliced ginger and onions to infuse aroma. Pour in an appropriate amount of water, then add the pre-cooked tofu balls into the pan. Simmer over low heat for 10–15 minutes, then add seasonings such as MSG, sesame oil, rice wine, and chili sauce. Once done, serve hot.