I grew up eating tofu and have always liked it. Steamed tofu seasoned with soy sauce is delicious. This very simple way of preparation allows one to appreciate its mild flavor and texture. Here is the Steam Tofu recipe I posted recently.
Tofu is also a good companion in stir-fries, soups, and braised dishes. It is wonderful mixed with meat and vegetables and made into deep fried patties or balls. This Tofu Fish Balls recipe was adapted from A Taste of Tofu by Yukiko Moriyama. It called for white fish but I used salmon instead. Salmon is a more oily fish and it made the tofu and fish mixture a little easier to handle.
I did not have to add the egg white and I omitted the cloud ears (a kind of edible fungus) and shiitake mushrooms. I opted for vegetables that are more familiar and easily available here like carrots and green onions. I also made them gluten free by substituting the all-purpose flour with rice flour. All the ingredients worked really well together and I am pleased with the outcome. This dish has become a favorite of the Ro-Ri household.
- 12 oz (340g) extra firm tofu, well drained
- 6 oz (170g) salmon
- 1 medium sized carrot, chopped
- 1 green onion, chopped
- 1 tbsp black sesame seeds
- 2 tbsp (16g) rice flour
- ½ tsp salt
- Canola oil for deep frying
Process tofu and salmon until smooth. Transfer to a bowl.
Add carrot, green onion, black sesame seeds, rice flour, and salt. Mix until well combined.
Heat canola oil in a deep pan. Using two spoons, shape heaping spoonfuls of tofu mixture into balls. Drop into hot oil and deep fry until golden brown. Remove and drain on paper towels.
NOTE: This post was updated on June 2nd, 2012 with new pictures. No changes were made to the recipe.
Enjoy…..and have a wonderful day!