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I always seem to have leftover blocks of tofu in the fridge, and as it has a very short lifespan, this is a great way to use up a surfeit. Once cooked these can be frozen and are also lovely cold in a bento box with some mushroom rice.
Ingredients
1 block of cotton tofu
1 piece of konbu (dried kelp) or a small handful of wakame
4 shiitake mushrooms
1 carrot, peeled and finely chopped
1 tablespoon grated ginger
1 egg white, beaten to soft peaks
1 tsp soy sauce
1 tsp mirin
vegetable oil for deep frying
1 piece of konbu (dried kelp) or a small handful of wakame
4 shiitake mushrooms
1 carrot, peeled and finely chopped
1 tablespoon grated ginger
1 egg white, beaten to soft peaks
1 tsp soy sauce
1 tsp mirin
vegetable oil for deep frying
for the dipping sauce
4 tablespoons of soy sauce
1 tablespoon rice vinegar
1 tablespoon grated ginger
1 tablespoon rice vinegar
1 tablespoon grated ginger
Method
drain the tofu and wrap in clean dry tea towels to extract as much moisture as possible.
Soak the seaweed in a small mug of warm water and when soft chop into small pieces
Roughly chopped the mushrooms.
Put the tofu, seaweed, mushrooms, carrot, ginger, egg white, soy sauce and mirin in a food processor and blend.
Pre-heat the oil over a medium heat.
Combine the dipping sauce ingredients.
Shape the tofu mix into ping pong sized balls and deep fry in small batches until golden.
Drain on kitchen paper and serve with the soy vinegar dipping sauce.
Soak the seaweed in a small mug of warm water and when soft chop into small pieces
Roughly chopped the mushrooms.
Put the tofu, seaweed, mushrooms, carrot, ginger, egg white, soy sauce and mirin in a food processor and blend.
Pre-heat the oil over a medium heat.
Combine the dipping sauce ingredients.
Shape the tofu mix into ping pong sized balls and deep fry in small batches until golden.
Drain on kitchen paper and serve with the soy vinegar dipping sauce.
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