Courtesy of The Japanese Women’s Society of Honolulu, published in “Kokoro: From the Heart, Cherished Traditions in Hawaii”.
Ingredients:
1 (20 ounce) container Firm Aloha Tofu
1 can (6.5 ounce) tuna, drained and flaked
2 eggs, beaten
1/2 cup grated carrots
2 dried shiitake mushrooms, soaked and slivered
4 green beans, slivered
1 stalk green onion, chopped
1 teaspoon sesame seeds
2 tablespoons cornstarch
2 tablespoons oyster sauce
1 1/2 teaspoon sugar
2 cups cornflake crumbs
oil for frying
Preparation:
Drain tofu well, squeeze excess liquid from tofu. Combine tofu with remaining ingredients, except cornflake crumbs and oil. Roll a tablespoon of mixture in cornflake crumbs. Flatten into patties and fry in hot oil until golden brown on both sides.
Tofu Tuna and Vegetable Tempura
Courtesy of The Japanese Women’s Society of Honolulu, published in “Kokoro: From the Heart, Cherished Traditions in Hawaii”.
Ingredients:
1 (20 ounce) container Firm Aloha Tofu
1 can (6.5 ounce) tuna, drained and flaked
2 eggs, beaten
1/2 cup grated carrots
2 dried shiitake mushrooms, soaked and slivered
4 green beans, slivered
1 stalk green onion, chopped
1 teaspoon sesame seeds
2 tablespoons cornstarch
2 tablespoons oyster sauce
1 1/2 teaspoon sugar
2 cups cornflake crumbs
oil for frying
Preparation:
Drain tofu well, squeeze excess liquid from tofu. Combine tofu with remaining ingredients, except cornflake crumbs and oil. Roll a tablespoon of mixture in cornflake crumbs. Flatten into patties and fry in hot oil until golden brown on both sides.