Fried Spicy Tofu and Eggplant Balls

Ingredients

• 1 cup firm tofu, pat dried with paper towel to remove any extra water
• ½ of a medium size eggplant, cut into bite size pieces
• 1 red onion, finely chopped
• 1 tbsp corn starch
• 2 cloves garlic
• 2 tsp fennel seeds
• 2 dried red chilies
• 1 tbsp black bean sauce
• rice vermicelli to coat the balls (optional)
• ¼ cup hot water
• vegetable oil for frying

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