Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOE, Inc., 1998.
6 ounces tofu, pressed and well drained
4 extra large hard boiled eggs, or 6 large hard boiled eggs
3 tablespoons mayonnaise
1 teaspoon curry powder
1 tablespoon ham, finely chopped
1 tablespoon parsley, minced
3 – 4 cups mashed potato
¼ cup all-purpose flour
1 ½ cups dry bread crumbs
1 egg, beaten
¼ teaspoon each salt & pepper
Crumble tofu and add 3 tablespoons mayonnaise; mix well until smooth.
Cut hard boiled eggs lengthwise into halves.
Scoop out egg yolk and add to tofu.
Mix tofu and egg yolks.
Add ¼ teaspoon salt and dash of pepper and mix well.
Divide tofu mixture into 3 equal parts.
Mix one part with curry powder, another with minced parsley and the third with chopped ham.
Fill each mixture into eggs. Close eggs to original egg shape.
Pat mashed potato onto each egg.
Make round ball shape.
Coat each potato ball with flour; dip into beaten eggs; roll in bread crumbs.
Heat oil in wok to 360 degrees. Deep fry eggs until golden brown. Drain on paper towels. Cut into halves.
Makes 6 – 8 servings