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How to Make Tofu Pulp Balls: A Simple Guide

Tofu pulp balls, a nutritious and budget-friendly dish, are a clever way to use up soybean pulp (okara) from homemade soy milk. Here’s a step-by-step guide to making this versatile treat.

Ingredients:

- 2 cups fresh tofu pulp (okara), squeezed dry

- 1 egg (for binding; skip for vegan version)

- 2 tbsp all-purpose flour or breadcrumbs

- 1 small carrot, finely diced

- 2 green onions, chopped

- 1 tsp minced ginger

- 1 tbsp light soy sauce

- ½ tsp sesame oil

- Salt and pepper to taste

- Oil for frying

Instructions:

1. Mix the Base: In a bowl, combine the squeezed tofu pulp, egg (if using), flour, carrot, green onions, ginger, soy sauce, sesame oil, salt, and pepper. Stir thoroughly until a thick, sticky dough forms. If the mixture is too dry, add a few drops of water; if too wet, add a bit more flour.

2. Shape the Balls: Wet your hands to prevent sticking. Take a spoonful of the dough and roll it into a 1-inch ball. Repeat until all dough is used.

3. Cook the Balls:

- Frying: Heat oil in a pan over medium heat. Fry the balls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.

- Steaming: Place balls on a greased steamer tray. Steam for 10-12 minutes until firm. For extra flavor, pan-sear steamed balls briefly afterward.

Serving Suggestions:

Enjoy tofu pulp balls as a snack, with soy dipping sauce, or added to soups and stir-fries. They’re a great way to reduce food waste while creating a delicious, protein-packed dish!