Tofu and salmon is always great together, here they combine to make a deliciously different recipe, which is as versatile as it is meaty.
Prep time: 10 minutes
Cook time: 20 minutes
Wok, big bowl, serving plate.
1-2 tbsps. flour
1 raw egg, beaten, whisked lightly
1 slice fresh ginger, miced
2 cloves garlic, crushed
1 tbsp. raw sesame seeds
1 stalk celery, finely chopped
1/2 onion, sliced thin
2 salmon filets, about 1-inch thick, chop into small pieces.
1 block firm tofu, about 7 oz. / 200 g
1 red pepper, chopped
1 green pepper, chopped
3-5 tbsps. vegetable oil for pan-frying
1 tbsp. light soy sauce
1 tbsp. sesame oil
1 tbsp. oyster sauce
1 tbsp. ground white pepper
1 tbsp. white sugar
1 tbsp. salt, or to taste
1 tbsp. Chinese rice wine, or dry sherry
1. Mash tofu with the back of a spoon, combine with all the ingredients and seasonings together in a bowl, stir to mix well.
2. Form the mixture into tiny balls of about 2-inches diameter.
3. Heat 3-5 tbsps. vegetable oil in a wok until it is shimmering on the bottom and very hot, but not yet smoking, pan fry balls, press them tightly with the back of a spoon.
4. Turn them over when one side turns golden, pan fry the other side until cooked.
5. When finished, remove from the wok to a plate, when cool enough to handle, serve.
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