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Tofu Balls

Featured in the Honolulu Star-Bulletin on October 21, 2009.

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Ingredients:

Tofu Balls

  • 1 block (20 ounces) firm tofu, well drained
  • 1 can (8 ounces) water chestnuts, drained and chopped
  • 8 ounces imitation crab, chopped
  • 8 to 10 dried shiitake mushrooms, soaked and finely chopped
  • 3/4 cup chopped green onion
  • 1 tablespoon sugar
  • 2 tablespoons shoyu
  • 2 eggs, beaten
  • 1 package (227 grams) panko
  • Olive oil

Directions:

  1. In a large bowl, combine ingredients using only 3/4 cup of panko.
  2. Shape into small balls and roll balls in the remaining panko.
  3. Grease a baking sheet with olive oil.
  4. Place tofu balls onto baking sheet; broil on both sides until golden brown.
  5. Serve hot.

Makes 10 appetizer servings.

Approximate Nutrient Analysis per serving (assumes 227 grams panko and 1 tablespoon olive oil):
250 calories, 8 g fat, 1.5 g saturated fat, 55 mg cholesterol, 350 mg sodium, 30 g carbohydrate, 3 g fiber, 3 g sugar, 16 g protein

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