Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
24 ounces firm tofu, well drained
7 1/2 ounces salmon, drained and flaked
2 egg whites
2 tablespoons cornstarch
1/2 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup green onions, chopped
vegetable oil for deep frying
garnishes – lemon wedges or toasted sesame seeds (optional)
Drain out water from tofu.
Crumble tofu with hand mixer or electric mixer until tofu is in small pieces.
Beat egg-white and add to crumbled tofu.
Add cornstarch, salt, sugar and dash of pepper; mix well. Add drained and flaked salmon and chopped green onions into tofu mixture.
Heat oil in wok, skillet or deep fryer to 360 degrees. Drop 1 tablespoonful salmon mixture into hot oil and fry a few pieces at a time until golden brown; turning 5 -6 minutes. Allow excess oil to drain onto paper towels. Serve with seasonings and condiments. Garnishes with lemon wedges and toasted sesame seeds. Select according to personal preference and taste.
Makes 4 – 6 servings or 2 dozen balls.