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.