A Tofu Throwdown: Lions Head Meatballs Vs. Tofu and Orzo

Ingredients

• For the meatballs:
• 8 ounces firm tofu, draned
• 10 ounces ground pork
• 1 green onion, minced
• 1 large egg, beaten
• 1/2 teaspoon salt
• 1 tablespoon cornstarch
• Vegetable oil, for frying
• For the sauce:
• 3 cups pork or chicken stock
• 1/4 cup Shao Xing rice wine
• 1/4 cup soy sauce
• 2 green onions, trimmed and cut in half
• 1-inch piece of fresh ginger, cut into 3 segments
• 1 tablespoon sugar
• 1/2 teaspoon ground white pepper

Directions

1. For the meatballs, crush the tofu with a cleaver, then chop it very fine. In a bowl, gently combine the ground pork, green onion, egg, salt, and cornstarch with your hands or chopsticks, stopping as soon as the mixture comes together. Add the tofu and fold it in quickly, without heavy mixing, so the finished tofu-meat balls stay tender.
2. Scoop up a large portion of the tofu-pork mixture and throw it firmly against the inside of the bowl. Do this a few times; that little bit of kitchen drama helps the balls hold their shape once they hit the oil.
3. Pour approximately 2 inches of oil into a wok and heat it. Shape the mixture into 6 very large balls, or make them smaller if you prefer. Fry them until the outsides turn golden-brown, about 3 minutes. Remove the balls from the oil, drain them, and set them aside.
4. For the sauce, put the stock, rice wine, soy sauce, scallions, ginger, sugar, and pepper into another saucepan. Add the meatballs and cabbage, then cook at a medium-low simmer for about 15 to 20 minutes.
5. Stir 1 tablespoon of starch into 3 tablespoons of water to make a slurry. Pour it into the pan and continue simmering just until the sauce lightly thickens, about 30 seconds. Serve right away. Leftovers keep well for many days, and the tofu-meat balls are also delicious added to noodle soup.