Fried Tofu Rice Balls

Fried Tofu Rice Balls

  1. Slice lotus root thinly and soak it in vinegar water for 2-4 min. Drain it and add a pinch of salt.
  2. Cut carrot into thin strips. Add salt and leave it for 1-2 min. Squeeze liquid.
  3. Chop beet finely and add 1 cup water, plum syrup and 1/2ts salt.
  4. Soak lotus root slices in no.3 for 30 min. for color dyeing.
  5. Blanch spinach in boiling water. Drain water and chop it. Add 1/2ts soy sauce and 1/2ts sesame oil. Mix it.
  6. Stir-fry carrot in an oily pan.
  7. Blanch fried tofu in boiling water quickly and squeeze liquid out.
  8. Boil fried tofu down in marinade sauce. Cut one side of fried tofu to make pocket-shaped.
  9. Add 1/2ts salt and 3Ts plum syrup in cooked brown rice.
  10. Fill the fried tofu with brown rice. Arrange carrot, spinach and lotus root on its top.

  • Fried Tofu 7ea
  • Spinach 50g
  • Carrot 70g
  • Lotus root 30g
  • Beet 10g
  • Plum syrup 3Ts
  • Cooked brown rice 300g
  • Salt, soy sauce, sesame oil
  • For fried tofu marinade: soy sauce 1/2Ts, water 1/3cup, rice syrup 2Ts