Another Tofulogy

Finally, I got to make my first tofu balls!

I received an email from my long-time friend, Grace Dee Consumido, telling me to try her hubby's Tofu Balls recipe.  I've known the couple for decades and both make good non-MSG dishes. I can't forget one of my random visits at their previous residence in Paco-- I  almost finished more than half a kilo of a no-fuss dish of thinly sliced pork belly crispy fried to perfection and it only had salt and pepper for seasoning! 

Grace is my "adoptive mom" in Manila.  She knows my life story and, of course my tummy (read: my passion for food). So our meetings and catching up with the latest gossips in town would always be over good food, either in newly-discovered restos in the city or in her modest kitchen where she would whip up delicious meals in a jiffy.

Before I end up writing a novel of our escapades for the last 3 decades, let me copy paste her tofu  balls recipe, quick!

Ingredients:

• 2 blocks tofu
• 1 can tuna in water ( this is only salted with no other seasoning)
• ground/or powdered pepper
• 1 large onion- minced very finely
• around 5 pesos worth of kinchay - also minced very finely
• a few tsp of cornstarch just to bind
• salt

1. Drain the tofu very well so that the mixture will not be too liquidy.
2. Once drained, shred and finely churn it into a paste (as in best using your fingers).
3. Do the same things with the tuna (such that it will be difficult to identify the tuna when they are mixed)
4. Mix everything else into the paste.
5. Form into balls and fry.  The size will depend upon your own taste.
6. You can use any kind of sauce for it. (Try sweet and sour, mayo, mayo-mustard-honey, kechup, etc. )

 There!  Happy testing!

P.S.
I did experiment on my own tofu balls.  Instead of kinchay, I used parsely and added cheese to the mixture. The tofuballs went well with mayo-based dressing.



Grace and hubby Henry (back row) with our good friend Gerry (left) in one of our  bonding moments.