Shanghai Meatballs

Mash the tofu in a large bowl, then place in a small piece of cheesecloth . Wring the excess liquid from the tofu and discard. Return the tofu to the bowl. Add the pork, beef, egg, hoisin sauce, ginger, garlic , green onion, and jalapeno to the bowl and mix well. Season with salt and pepper. Form the mixture into 12 equal-sized meatballs and set aside. In a medium, heavy pot set over high heat, heat the oil to 350 degrees F. Deep-fry the meatballs until brown on all sides in canola oil, about 3 to 4 minutes. Remove from the oil with a slotted spoon and drain on paper towels. In a wok over high-heat, heat 1 tablespoon of peanut oil . Add the mushrooms, carrot, salt, pepper and cabbage and cook, stirring, until tender, about 2 minutes. Add the meatballs, chicken broth , rice wine, soy sauce , and sesame oil. Reduce the heat to medium, cover, and cook for 15 minutes. Add the green onions and cornstarch slurry, and return to a boil, stirring well. Cook until thickened, and serve.