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Tofu Balls Almondigas with Misua and Patola

Tofu Balls Almondigas with Misua and Patola

Filipino tofu almondigas soup with patola and misua

⏱ Prep: 10 min ⏱ Cook: 45 min

Ingredients

  • 3 oz misua
  • 1 Knorr Shrimp Cube
  • 1 patola (sliced)
  • 1 bunch green onions (chopped)
  • 4 clove garlic (chopped)
  • 1 onion (minced)
  • 0 Fish sauce and ground black pepper to taste
  • 5 cup water
  • 0.5 cup oil
  • 1 large b. firm tofu
  • 1 egg (beaten)
  • 1 carrot (minced)
  • 3 tbsp green onion (minced)
  • 1 onion minced
  • 6 tbsp all-purpose flour
  • 1 tsp salt
  • 1.25 tsp ground black pepper

Instructions

  1. Start making the tofu balls by pressing the tofu to drain excess liquid. Mash it in a bowl and then add all the tofu ball ingredients. Mix well. Mold into balls. Note: you have the option to fry this in oil or to use an air fryer. This recipe suggests frying these in oil.

  2. Heat cooking oil in a pan. Fry the tofu balls until the exterior part turns medium brown. Remove from the pan. Set aside.

  3. Heat 3 tablespoons of cooking oil in a pot. (Note: you can utilize some of the oil used to cook the tofu balls.)

  4. Saute garlic until it starts to brown. Add onion. Cook until the onion softens.

  5. Pour water into the pot. Let it boil.

  6. Add Knorr Shrimp Cube and fried tofu. Cook for 3 to 5 minutes.

  7. Add patola. Cook for 5 minutes.

  8. Put the miswa into the pot. Stir and season with fish sauce and ground black pepper.

  9. Transfer to a serving plate and top with chopped green onions. Share and enjoy!