Chewy Bouncy Tofu Balls

• total tid: 2 minutes

Ingredienser

Ever noticed how chewy foods go viral?

Like those bouncy potato balls you’ve probably seen on your feed before. They are addictive to watch and eat.

That’s because chewy foods don’t just taste good, they engage your senses.

They bounce and resist and that visual tension makes them so satisfying on screen.

You can feel the texture through the video.

It triggers that "I need to try this" reaction.

That’s exactly what inspired these tofu balls:

soft, chewy, bouncy, totally snackable but made with tofu and sticky rice flour instead of potato.

A texture you can see and taste.

Do chewy foods grab your attention too?

Save this if you’re into texture-rich snacks, and follow @wendythefoodscientist for more plant-based recipes made from scratch 🌱

Tofu balls with garlic chili oil

Soft, bouncy, spicy — these tofu balls are made with just tofu and glutinous rice flour, then coated in sizzling chili oil.

You’ll need:

260 g firm tofu

170 g glutinous rice flour

1 tsp salt

For the sauce:

1 tbsp sesame seeds

1 tbsp chili flakes

1 stalk spring onion, chopped

4 cloves garlic, minced

5 tbsp hot oil

3 tbsp soy sauce

1 tbsp sugar

3 tbsp water

Vejledning

Crumble the tofu and press it through a sieve so make it ultrafine.

Add glutinous rice flour and salt. Mix until you get a soft, smooth dough like playdough. It should hold together but not stick to your hands.

Roll into small balls.

Drop them into boiling water. Once they float, let them boil for another 2 minutes to cook through.

Transfer to a bowl of cold water to stop the cooking and set the texture.

In a heatproof bowl, combine sesame seeds, chili flakes, spring onion, and garlic.

Heat oil until smoking hot. Pour it over the aromatics to bring out the fragrance. It should sizzle.

Add soy sauce, sugar, and water. Stir to make a spicy, umami-rich sauce.

Toss the tofu balls in the sauce and coat well. Serve warm!

These are chewy, savoury, and super satisfying.