1. In a medium pot, bring water to boil. Add the small tapioca pearls and cook for 20 minutes or until translucent (check your package instructions). Stir occasionally to prevent them from sticking together.
2. Remove from the heat and strain, using a fine sieve. Rinse with cold water. Set aside.
3. In an another pot, add coconut milk, milk, water and sugar. Heat over medium-high heat until its almost boiled and mix to melt the sugar completely.
4. Then add tapioca pearls from #2 into the milk mixture. Let it cool to room temperature. Once it has cooled, cover and place in the refrigerator until completely chilled.
1. In a small frying-pan, heat 1 tbsp sesame oil and cook zha cai until fragrant. Set aside.
2. Wrap the tofu with 2 layers of paper towels and place on a microwave safe plate. Microwave for about 2~3min at 600W. Let it cool to room temperature. Then crush it into tiny pieces, using your hands. Set aside.
3. In a bowl, add the crumbled tofu, all the ingredient A and zha cai (from No.1). Mix together well.
4. Moisten your hands and take a handful of the croquette mixture, then shape it into round (about 3 cm diam). Coat all around with panko/bread crumbles or plain flour. Repeat this process until you use all the mixture.
5. Deep-fry the tofu meatballs, turning them occasionally until all sides are light brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
6. In a small bowl, add all the sauce ingredients and mix. In a frying-pan, add the sauce and place meatballs and bring it to a boil over medium-high heat. Reduce the heat to low, stirring occasionally for about a few minutes to evenly coat.