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Firm Tofu

Tuna Balls

By June 30, 2021No Comments

Moriyama, Yukiko. A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1996.


20 ounces tofu, well drained

1 – 6.5 ounces can tuna, drained

1 stalk green onion, finely chopped

1/2 tablespoon vegetable oil

Oil for deep-frying


Beat tofu.  Mix tofu with tuna, pepper and green onion.

Make balls, one tablespoonful each, wet palms of hands with oil for ease in handling.  Heat oil in a wok, fry few pieces at a time until golden brown or 5-6 minutes.

Note:  Salmon can be used instead of tuna.

Makes 30 balls.

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