Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
24 ounces firm tofu, well drained
10 ounces small oyster, drained
1 tablespoon shallot or green onion, chopped finely
1 tablespoon cornstarch
2/3 teaspoon salt
Drain water well and crumble tofu into small pieces with fork or potato masher.
Add 1 egg into tofu and mix well. Add cornstarch and salt.
Wash oyster under running water and drain well. Or catch the liquid for use in other cooking.
Mix oyster, tofu and chopped green onions; stir.
Heat oil in wok to 350 – 360 degrees. Drop 1 tablespoonful tofu and oyster mixture into hot oil and deep fry until golden brown, turning once, 2 – 3 minutes. Drain excess oil on paper towel.
Makes 4 servings.