Salmon and Tofu Balls

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READY IN: 1hr 30mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
  • 150
    g tofu
  • 150
    g cooked salmon or 150 g canned salmon
  • salt, to taste
  • 1
    tablespoon cornstarch (more if needed)
  • egg white, as needed (optional)
  • egg yolk, as needed
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DIRECTIONS

  • 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.
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