SALMON AND TOFU BALLS
These can be steamed, baked, or fried. This version is in Japanese style. I found this recipe at a Japanese website called www.cookpad.com, but I tweaked it a bit! suitable for diabetics and children should like the bright color. good way of eating tofu
Provided by dcwang wang
Categories Soy/Tofu
Time 1h30m
Yield 15-20 balls, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- If using silken tofu, freeze it for at least 72 hours.
- Press the water out of the tofu (both soft and firm need to be drained) by placing a weight on it.
- if using canned salmon, drain water.
- for food processor/blender: combine salmon, starch, tofu, and hijiki. combine until well-blended.
- i did not use a blender or food processor.
- these are the directions for making salmon balls by hand.
- first, mash the cooked salmon.
- add the tofu and hijiki an starch until well blended.
- if mixture does not hold together well, add two egg whites or one egg white with a little of egg yolk.
- form into balls.
- deep fry, bake, or steam.
- i baked the balls for 15-30mins and then wsteamed for about 15-20 minutes.
- healthy, and delicious.
- add spices when blending.
Nutrition Facts : Calories 115.2, Fat 4.1, SaturatedFat 0.6, Cholesterol 33.5, Sodium 47.2, Carbohydrate 3.3, Fiber 0.1, Sugar 0.3, Protein 16.1
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