Crispy tofu and coriander balls from To Asia, With Love: Everyday Asian Recipes and Stories from the Heart (page 133) by Hetty Lui McKinnon

  • five-spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
  • white pepper
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  • EYB Comments

    Can substitute cornflour for potato starch, sunflower oil or neutral oil of your choice for vegetable oil, whole egg mayonnaise for vegan mayonnaise, chilli sauce for Sriracha sauce, and ground flaxseeds for eggs.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cornflour for potato starch, sunflower oil or neutral oil of your choice for vegetable oil, whole egg mayonnaise for vegan mayonnaise, chilli sauce for Sriracha sauce, and ground flaxseeds for eggs.

  • Ganga108 on August 17, 2024

    This is one of my most cooked-from cookbooks, and today we are making these balls, one of the few dishes in the book we haven't tried yet. They are SO delicious! I served with some aioli as per the recipe, and also Australian tomato sauce (more tart than sweet) as an optional dipping sauce. Love these so much.

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