Fermented Tofu Pork Balls | IDDSI Level 6 Care Food Recipe

IDDSI Level 6 | 35 minutes | Medium

Ingredients (2 servings, approximately 4 balls)

• 150g minced pork (fat-to-lean ratio 3:7)
• 100g firm tofu (pat dry with kitchen paper)
• 1 cube fermented red tofu (nam yu, approximately 15g)
• 1 teaspoon light soy sauce
• 1/2 teaspoon minced ginger
• 1/4 teaspoon sugar
• 2 teaspoons cornstarch
• A few drops of sesame oil
• 1 bowl chicken stock or water (for braising)

Method

1. Press firm tofu dry with kitchen paper, mash with a fork
2. Mash fermented tofu to a paste, mix thoroughly with minced pork, tofu, soy sauce, ginger, sugar, and cornstarch
3. Form into small balls (approximately 3cm diameter, bite-sized)
4. Heat a small amount of oil in a wok, fry balls on all sides over medium heat until lightly browned
5. Add chicken stock, cover and braise on low heat for 15 minutes
6. Reduce sauce, drizzle with sesame oil and serve

Texture Test

Fork pressure test: Passes Level 6 — fork edge can compress the ball; no knife needed

Each ball should not exceed 15×15mm (cut in half if larger). Balls should be moist with sufficient braising sauce.

Variations

• Level 5 version: Break into 4×4mm pieces, increase braising time by 5 minutes
• Vegetarian tofu version: Replace pork with firm tofu, add shiitake mushrooms and carrot purée

Nutrition

Approximately 200 kcal per serving (2 balls), 16g protein. Fermented tofu contains beneficial bacteria; tofu provides plant-based protein and calcium for bone health.