Tofu-Pork Meatballs with Sticky Sauce
Makes about 40 meatballs
  • 300 grams firm tofu
  • 300 grams ground pork
  • 1 egg
  • ½ thumb-sized ginger, peeled and grated
  • 2 tablespoons light soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons corn starch
  • Dash of white pepper
  • Oil for frying
  • 2 tablespoons caster sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 4 tablespoons black vinegar
  • ½ tablespoon Chinese wine
  • 8 tablespoons water
  • 1 tablespoon corn starch
  • Toasted sesame seeds
  1. Break the firm tofu into pieces and place on a cheesecloth. Mash the tofu with a fork then squeeze out the excess water. Transfer into a large, clean bowl.
  2. Add in the pork, egg, grated ginger, soy sauce, sesame oil, corn starch and white pepper and mix together well. Form into meatballs and set aside.
  3. Heat a small pot with oil (1/2 to 1-inch in height) over medium heat until hot. Fry the meatballs until cooked thoroughly and golden-brown all over. Remove with a slotted spoon and transfer onto a kitchen towel to drain the excess oil.
  1. Heat a new, clean frying pan over medium heat. Add in sugar, sesame oil, light and dark soy sauces, black vinegar, Chinese wine and 6 tablespoons water. Bring to a simmer and turn down the heat. Dissolve the corn starch in the remaining 2 tablespoons water. While the sauce is simmering, add in ½ the corn starch mixture, stirring until the sauce has thickened. Add in more corn starch mixture to get the consistency desired.
  1. Add the meatballs into the sauce and toss until they are evenly coated. Transfer to a serving plate and sprinkle with the sesame seeds. Serve.
Naggy Notes
Recipe by Foodie Baker at