Deep-Fried Whitefish and Tofu Balls
Tofu adds a creamy touch to these crispy delights
30min+
201kcal
433mg
- Nutrition facts are for one serving.
- Time to rehydrate wood ear mushrooms not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Drain the firm tofu and puree by using a spoon or spatula to push the tofu through a fine-mesh strainer.
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Cut the mitsuba into 1 cm (0.4 in.) lengths, then julienne the carrot and rehydrated wood ear mushrooms into 1 cm (0.4 in.) lengths.
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Add the tofu to the minced whitefish and combine well until smooth. Add in (2) and combine with the egg whites and (A). Form into balls, and slowly deep-fry in low-temperature oil.
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Serve with the green perilla, grated daikon radish and lemon, and enjoy drizzled with the soy sauce.
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