Fried Tofu Balls: Crispy and Oil-Free Secret

Drain the tofu and press it gently to remove excess water. Crumble it into small pieces in a large bowl.

Prepare the Aromatics:

Thinly slice the ginger and chop the green onions. Set aside.

Toast the Spices:

In a dry pan, toast the star anise and Sichuan peppercorns over medium heat for 2-3 minutes until fragrant. Then, grind them into a fine powder using a spice grinder or mortar and pestle.

Combine Ingredients:

Add the crumbled tofu, ginger, green onions, ground spices, and eggs to the bowl. Mix well until everything is fully incorporated. The eggs will bind the mixture together.

Form the Tofu Balls:

With your hands, take portions of the tofu mixture and shape them into small, compact balls (about 1-2 inches in diameter).

Cook the Tofu Balls:

Heat a non-stick skillet over medium-high heat. Place the tofu balls in the pan (you can lightly spray the pan with oil if desired, but it’s optional to keep it oil-free).

Cook the tofu balls for about 3-4 minutes on each side, pressing gently to flatten them and get an even golden crust. Rotate until all sides are crispy and brown.

Serving and Storage Tips:

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