Air Fryer Version Tofu Vegetarian Meatballs

Name: Air Fryer Version Tofu Vegetarian Meatballs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Chopped carrot; 45g Crab Meat Mushroom; 130g tofu; 16g parsley; 40g starch; 1 egg; 1 teaspoon Five spice powder; 1 tbsp Oyster sauce; 1/2 teaspoon salt

by Aunt Xizhen

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I still remember the sweet carrots with glutinous tofu residue, green coriander, and the flavor of a spoonful of five-spice powder, so this vegetarian ball with crispy outside and soft inside not only spent many Spring Festivals with me My old friends are my first cognition of food in childhood.

In a blink of an eye, I changed from that gluttonous little girl to the mother of two babies now. I think of this dish occasionally, and I will revisit it from time to time. It's just that compared to my childhood, I tend to make croquettes with less oil and fat. It's the same old taste, but it tastes healthier.

Ingredients

60g Chopped Carrot
45g Crab Meat Mushroom
130g Tofu
16g Parsley
40g Starch
1 Egg
1 teaspoon Five Spice Powder
1 tbsp Oyster Sauce
1/2 teaspoon Salt

Air Fryer Version Tofu Vegetarian Meatballs

1. First cut the carrots into velvet shapes. If you have a juicer, you can directly squeeze the carrot juice to get the carrot residue.

Air Fryer Version Tofu Vegetarian Meatballs recipe

2. I'm lazy, so I got it done directly by the machine.

3. Get all the materials ready.

4. Chop the tofu into dregs.

5. The crab leg mushrooms and coriander are also finely chopped

6. Mix the carrots, mushrooms, coriander and tofu residue together and let stand for 10 minutes. At this time, some water will come out of the dish, so pour the water.

7. Then beat in an egg, then add a little flour and five-spice powder and mix well.

8. Pour in a spoonful of oyster sauce and add a little salt.

9. Mix the ingredients well, and stir in one aspect to get the viscosity.

10. Then take about 16 grams to form a ball.

11. Put it in the basket and place it in a spaced apart tile.

12. Preheat the fryer at 180 degrees for 3 minutes, then bake for about 12 minutes. Use a wooden spatula (do not use a metal spatula, which will scratch the non-stick coating) for the baked tofu balls. However, if it is a barbed wire, the fried blue may have a little sticky bottom and needs to be removed carefully.

13. Because everyone's frypots have different temperature differences, the time is for reference.

Bake the meatballs until the surface turns golden brown before they are out of the pan.

Tips:
1. The amount of flour should be adjusted according to the amount of water produced by the vegetables. If there is more water, add a little more, and if there is less water, add a little less.
2. After adding starch, the vegetables can be grouped into balls, and they will shape themselves after baking. I didn't use oil for this ball, it's vegan. If you want a crispy crust similar to frying, you can brush the surface with a little oil and bake it.
3. The amount of salt added can be adjusted flexibly according to your taste.