Name: Crispy Tofu Balls
Ingredients: 1 (19-ounce) package firm tofu; ⅓ cup finely chopped scallions; 5 ⅓ teaspoons mushroom bouillon; 4 tablespoons fresh corn, off the cob; 2 pinches ground white pepper; Spicy aioli, for garnish and dip; 1 cup all-purpose flour; 1 ¼ cups water; 2 ¼ teaspoons mushroom bouillon; 1 (12-ounce) package green glutinous rice flakes (aka com dep xanh); ½ cup cornstarch

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Photo by Bao Minh Nguyen

This dish defines Starry Kitchen and is one of the last dishes we created in our apartment. I call it the “game changer” for people who hate tofu…deplore tofu…cannot stand tofu. To get the right balance between moisture and texture, we go through a four-day process at the restaurant. For you guys, though, preparing smaller portions, you can honestly prepare the tofu day-of.

Recipe notes

Crispy Tofu With Scallion-Ginger Sauce

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