Courtesy of The Japanese Women’s Society of Honolulu, published in “Kokoro: From the Heart, Cherished Traditions in Hawaii”.
Ingredients:
1 (20 ounce) container Firm Aloha Tofu
1 can (6.5 ounce) tuna, drained and flaked
2 eggs, beaten
1/2 cup grated carrots
2 dried shiitake mushrooms, soaked and slivered
4 green beans, slivered
1 stalk green onion, chopped
1 teaspoon sesame seeds
2 tablespoons cornstarch
2 tablespoons oyster sauce
1 1/2 teaspoon sugar
2 cups cornflake crumbs
oil for frying
Preparation:
Drain tofu well, squeeze excess liquid from tofu. Combine tofu with remaining ingredients, except cornflake crumbs and oil. Roll a tablespoon of mixture in cornflake crumbs. Flatten into patties and fry in hot oil until golden brown on both sides.
