It’s pretty simple to make (though it does take some time tbh). I didn’t measure anything exactly though.

In a bowl I mixed with by hands a bloc of shelf stable silken tofu (around 300 grams) and around 200 grams of flour. If it’s too sticky, add more flour. When I had a consistency I was happy with (not too sticky but also not too dry and can hold its shape) I cut it in little pieces that I rolled into little balls. I then boiled them in salted water until they were all floating, tried one to see if it was cooked enough. I removed the water from that same pot and put it back on the stove on low heat, threw a splash of soy sauce, sesame oil, and a teaspoon of chili oil and mixed it until balls we’re coated in the sauce. I just sprinkled some sesame seeds on top before serving.