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.