Tofu Tuna Puffs
Source of Recipe
unknown
List of Ingredients
1 pound medium-firm tofu
1 6 1/2-ounce can tuna, drained
1 egg
2 tablespoons finely minced green onion
1 tablespoon finely chopped fresh cilantro or
2 teaspoons dried cilantro (parsley may be substituted)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
salad oil
soy sauce Recipe
In a colander, drain the tofu for about 1/2 hour. Press
drained tofu through
a fine wire strainer into a bowl or thoroughly mash with a
fork. Discard any
liquid. Flake tuna and add to tofu, stirring until blended.
In another bowl, beat together the egg, green onion,
cilantro (or parsley),
baking powder, salt, and pepper. Add egg mixture to tofu and
tuna, stirring
until well-blended. Shape into 1-inch balls and drain on
paper towels.
In a deep frying pan, heat oil to 375 degrees. (Use a deep
frying
thermometer.) Lower tofu balls into hot oil and cook until
golden brown,
about 2 to 3 minutes. Drain on paper towels. Serve hot with
wooden
toothpicks and soy sauce for dipping.
If made ahead, cool thoroughly, cover, and refrigerate for
up to 24 hours.
Reheat puffs on rimmed baking sheet in a 300 degree oven for
10 minutes or
until heated through.
Makes 16 appetizers
``````````````````````````````````````
|
|
member logon
