Go Back
Print

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

  1. 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.
  2. 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.
  3. 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.
  4. Fill a wok or pan with oil 1 ½ in deep, and heat to 185°.
  5. 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.
  6. Carefully slide the ball into the oil and deep-fry until crisp and golden brown. Drain on kitchen paper. Repeat with the remaining mixture.