Tofu Recipes

Tuna Balls

Moriyama, Yukiko. A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1996.


20 ounces tofu, well drained

1 – 6.5 ounces can tuna, drained

1 stalk green onion, finely chopped

1/2 tablespoon vegetable oil

Oil for deep-frying


Beat tofu.  Mix tofu with tuna, pepper and green onion.

Make balls, one tablespoonful each, wet palms of hands with oil for ease in handling.  Heat oil in a wok, fry few pieces at a time until golden brown or 5-6 minutes.

Note:  Salmon can be used instead of tuna.

Makes 30 balls.

This entry was posted in Firm Tofu. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.


  1. Posted May 7, 2013 at 3:08 am | Permalink

    every time a comment is added I get 4 emails using the exact same comment.

  2. Posted May 12, 2013 at 7:25 am | Permalink

    thanks and we want additional! Added to FeedBurner too

  3. Posted August 9, 2015 at 9:16 pm | Permalink

    Your style is so unique compared to many other people. Thank you for publishing when you have the opportunity,Guess I will just make this bookmarked.2

Post a Comment

Your email is never published nor shared. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>