Steamed Tofu Balls

Last updated 2026-11-16 — Steamed Tofu Balls is a famous dish from Qinzhou, made by steaming tofu along with lean pork and other ingredients. The finished dish is fresh and flavorful, tender and smooth, making it suitable for all ages. A staple in the kitchens of Guangxi’s Zhuang communities throughout the year, it is commonly prepared during festivals and holidays. Later refined slightly by restaurants, it became a renowned dish in Guangxi. The process begins with water tofu being mashed into a paste and mixed with eggs. Lean pork, peanuts, pork cracklings, fermented rice, soaked dried mushrooms, and chopped scallions are finely chopped together, seasoned, and stirred into a meat filling. This filling is wrapped inside the mashed tofu to form round balls, which are then placed in an oiled dish. The balls are steamed for thirty minutes. After steaming, the juice collected in the dish is brought to a boil, a small amount of cornstarch slurry is added to thicken it into a flowing sauce, and the sauce is poured over the tofu balls to finish.