Ingredients (for Okara Balls):
½ pound Aloha Tofu Okara (soybean meal)
1 (20 ounces) container Firm Aloha Tofu
1 can tuna
1 small can corn
¾ cup carrots, finely chopped
1/2 bunch green onions, finely chopped
½ cup mayonnaise
1 tablespoon garlic salt
1 tablespoon dashi no moto
Ingredients (for frying):
flour, for coating Okara Balls
oil for deep frying
Remove tofu from container. Drain water from tofu by cutting tofu in half and wrapping in a clean towel or paper towels for 30 minutes (for best results, place wrapped tofu in the refrigerator overnight).
After water is drained from the tofu, combine all ingredients together and knead (as you would bread dough) until blended together.
Take flour and spread on the bottom of a rectangular baking pan and set aside.
Take a small amount of mixture (approx. 1 spoonful) and roll into a ball. Place on flour in rows until pan is filled or all of the mixture is used up
Take the pan tilled with okara balls and gently shake until all the balls are lightly covered with flour.
Deep fry flour–covered okara balls in oil (at high heat) until a light. golden brown.
Remove and place on paper towel to drain oil.