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AppetizersFirm Tofu

Fried Tofu & Salmon

By June 30, 2021No Comments

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.

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