Tofu Balls

Ingredients

• 14 oz extra-firm tofu, pressed and finely crumbled
• 4 oz nappa cabbage, finely chopped
• 2 oz water chestnuts, finely chopped
• 1 tsp fresh ginger, finely chopped
• 1 tsp salt
• 1/2 tsp sugar
• 2 tsp toasted sesame oil
• 1 Tbsp Shaoxing rice wine
• 1 Tbsp neutral oil
• 1 egg, lightly beaten
• 1 1/2 cups panko bread crumbs
• 1/2 small head lettuce, thinly shredded
• 3 Tbsp sweet-and-sour sauce
• 2 Tbsp hot mustard sauce
• 4 Tbsp neutral oil, for pan-frying

Directions

1. Combine tofu, nappa cabbage, water chestnuts, ginger, salt, sugar, sesame oil, rice wine, neutral oil, and egg in a large bowl.
2. Place panko in a shallow bowl. Shape about 2 tablespoons tofu mixture into a 3/4-inch ball and roll in panko. Repeat.
3. Arrange shredded lettuce on a platter. Heat oil in a skillet over medium heat and pan-fry the balls, turning, until golden and hot throughout, 3 to 4 minutes. Drain briefly and set over the lettuce. Serve with sweet-and-sour and hot mustard sauces.