Mac & Cheese With Oriental-Style Chicken Tofu Meatballs

    1 hour

    And then last week, while visiting Natasha of 5 Star Foodie's fantastic blog, I was elated to read that she had chosen mac & cheese as the subject of this month's 5 Star Makeover. I immediately knew I wanted to participate. To participate in Natasha's 5 Star Makeover, one needs to create the chosen food (this month's choice is mac & cheese) with a modern, healthy, fusion, molecular gastronomy, seasonal, or adapting to a particular cuisine style. After some thinking, I decided to go with 'adapting to a particular cuisine style' by combining American mac & cheese with Oriental-style chicken tofu meatballs. Inspired by a recipe I once stumbled upon which uses tofu with prawn meat, I created my own version of tofu with chicken and added a variety of Oriental-style seasonings - basically, whatever I have in my kitchen. So, here it is - my Oriental chicken tofu meatball recipe and the complete mac & cheese meal which I hope you will enjoy. This recipe serves 3.


    Melaka, Malaysia
    1 person made this

    Serves: 3 

    • Chicken Tofu Meatballs:
    • 250 g minced chicken meat
    • 150 g white tofu, mashed
    • 1 egg, lightly beaten
    • 1 large onion, finely chopped
    • 5-6 stalks of cilantro, finely chopped
    • 1 fresh red chilli, finely chopped
    • 3 tbsp cornflour
    • 2 tbsp oyster sauce
    • 1 tbsp Chinese cooking wine
    • 1 tsp Worchestershire sauce (optional)
    • 1 tbsp light soy sauce
    • 1/2 tsp pepper powder
    • 1/2 cup oil for frying
    • Mac and Cheese:
    • 1.5 cups mini shell pasta/macaroni
    • 1.5 tbsp butter
    • 1 large onion, chopped
    • 2 cloves garlic, chopped
    • 1 tsp dried oregano
    • 1 cup milk
    • 1 cup grated cheddar cheese (add more if you like)
    • 8-10 mini/cherry tomatoes, halves
    • Some crushed black peppercorn & grated parmesan cheese for sprinkling

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

      Chicken Tofu Meatballs:

    1. Mix everything together really, really thoroughly to ensure that all the seasonings & beaten egg are mixed in well with the minced chicken and mashed tofu.
    2. Shape each tablespoon of the mixture into round balls. Heat the oil in a pan and fry the meatballs till golden brown.
    3. Mac and Cheese:

    4. Boil the pasta till al dente. Strain and leave aside.
    5. Heat the butter in a pan, then saute the onion and garlic till slightly golden brown.
    6. Add the oregano, and then pour in the cooked pasta, milk, the grated cheese and tomatoes.
    7. Serve with sprinkles of crushed black peppercorns, a generous amount of grated parmesan cheese and a few sprigs of cilantro as garnish.


    Note: I prefer to flatten the meatballs a little so that lesser oil is required for frying.

    See it on my blog

    Check out this recipe from Petite Nyonya's blog

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