Tofu Tuna Puffs
|Medium firm tofu||1 Pound|
|Canned tuna||6 1⁄2 Ounce (1 Can)|
|Minced green onion||2 Tablespoon|
|Finely chopped fresh coriander/2 teaspoons dry cilantro leaves||1 Tablespoon|
|Baking powder||1 Teaspoon|
|Salad oil||2 Cup (32 tbs) (For deep frying)|
In a colander, drain tofu as much as possible (about 1/2 hour).
Press through a fine wire strainer and into a bowl, or thoroughly mash with a fork.
Discard any liquid.
Drain and flake tuna and add to tofu stirring until well blended.
In another bowl beat together egg, onion, coriander, baking powder, salt, and pepper.
Add egg mixture to tofu and tuna, stirring until well blended.
Form into 1-inch balls and place on paper towels for tofu to drain further.
In a deep pan, heat oil to 375° on a deep-fat-frying thermometer.
Lower tofu balls into hot oil and cook until golden brown (about 2 to 3 minutes).
Drain on paper towels.
Serve hot. or cool thoroughly, cover, and refrigerate until next day.
To reheat, place puffs on a rimmed baking sheet and bake in a 300° oven for 10 minutes or until hot throughout.
Serve with wooden picks and soy sauce for dipping.