Credit: Christine Cheung
firm tofu, crumbled
water chestnut, chopped
water chestnut powder
Mix everything but ginger and keep in fridge for at least 30 mins.
Shape into balls. In a pot of hot oil, deep fry until nearly cooked. Set aside.
vegan fish sauce
corn starch water
In a bowl, combine all ingredients.
In a heated pan, add oil to sauté ginger. Add mixture and Omnipork balls and cook over low-heat for 18 mins.
Chinese cabbage, chopped into 4-6 portions
Add Chinese cabbage and cook until softened to serve.