Deep-Fried Tofu Balls
Tofu is a big time fravorite of Colleen. She loves this one and I'm sure you will too.
Ingredients
- 10 ¼ oz packets firm tofu
- ¾ oz carrots peeled
- 1 ½ oz green beans
- 2 large eggs beaten
- 2 tbsp sake
- 2 tsp mirin
- 1 tsp sea salt
- 2 tsp shoyu
- pinch of unrefined caster superfine sugar or rapadura
- sunflower oil for deep-frying
Instructions
-
Drain the Tofu and wrap in a dishtowel or kitchen paper. Set a chopping board on top and leave for 2 hours, or until it loses most of its liquid.
-
To make the tofu balls, chop the carrot finely. Trim and cut the beans into 1/4 in lengths. Cook both vegetables for 1 minute in boiling water.
-
In a food processor, blend the tofu, eggs, sake, mirin, salt, shoyu and sugar until smooth. Transfer into a bowl and mix in the carrots and beans.
-
Fill a wok or pan with oil 1 ½ in deep, and heat to 185°.
-
Soak a piece of kitchen paper with a little vegetable oil, and lightly moisten your hands with it. Scoop 2 ½ tbsp of the mixture in one hand and shape into a ball between your hands.
-
Carefully slide the ball into the oil and deep-fry until crisp and golden brown. Drain on kitchen paper. Repeat with the remaining mixture.