deep-fried mashed tofu & vegetable balls

ingredients:

• 600 g tofu
• 100 g carrot
• 130 g green soybeans
• 1 egg
• 1 teaspoon salt
• 3 tablespoons potato starch (katakuriko)
• 720 ml water
• oil for deep frying

step 1:

Wrap the tofu in a paper towel. Put it on a tray. Place a folded kitchen towel under one side of the tray and lean the tray on it. Let sit for about 30 to 60 minutes.

step 2:

Bring the water to a boil, and add the green soybeans. Bring to a boil again, and boil for 5 minutes. Drain the soybeans in a colander and remove the green beans from the pods.

step 3:

Cut the carrots into thin julienne slices.

step 4:

Beat the tofu, egg, salt and potato starch (katakuriko) to a paste in a food processor. Pour the paste into a big bowl.

step 5:

Add the green beans and carrots and mix very well. Form into 8 balls.

step 6:

Heat the oil to 160°C. One by one, put the balls on a wooden spatula, and with chopsticks slide them into the oil.

step 7:

Deep-fry 2 minutes. Turn over and deep-fry the same amount of time. Remove and drain the oil from them.