Tofu and Octopus Meatballs
Use firm tofu to prepare these delectable Japanese meatballs. These fried meatballs with octopus filling are irresistible, especially when paired with the ponzu dipping sauce.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 gram firm tofu
- 300 gram octopus
- 1 egg
- 6 tablespoon katakuriko/potato starch or cornstarch
- 1 tablespoon chicken stock powder
- 1 tablespoon grated garlic
- oil, for frying
- ponzu sauce
- onion, thinly sliced
- scallions, thinly sliced
Instructions
- 1
Prep tofu: Pat dry tofu with kitchen paper, cut it into small pieces, and mash it with a fork/masher or your hands.
- 2
Prep octopus: Boil a pot of water and blanch octopus until they turn red. Remove the octopus from the pot and plunge them into a bowl of ice water. Strain them and chop them into small pieces.
- 3
Meatball mix: Combine mashed tofu with chopped octopus, egg, katakuriko, grated garlic, and chicken stock powder.
- 4
Fry meatballs: Heat oil in a frying pan over medium-high heat. Shape tablespoonfuls of tofu and octopus mixture into round patties and fry until golden brown. Arrange them on a serving plate.
- 5
Dipping sauce: Add sliced onion and scallions to ponzu sauce to make a dipping sauce.
- 6
Serve: Serve fried tofu and octopus meatballs with the dipping sauce immediately.