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Provide firm tofu.
You need shrimps.
Prepare carrot (shredded).
You need to prepare scallions (thinly sliced).
You need red chili (sliced).
You need garlic (minced).
Provide ground coriander.
Provide cornstarch.
You need salt.
You need to prepare pepper.
Prepare whole egg.
You need to prepare lemon/lime.
Provide water.
You need Birds eye chilies (optional).

Steps to follow Make Fried Tofu Balls. Once you have gathered all the ingredients, you just have to follow these few easy steps. Mash the tofu and mix with the chopped onion, bread crumbs, flour, chopped garlic (or garlic powder) parsley and lemon zest. In a small bowl, combine all the ingredients.

Peel and devein the shrimps. Chopped them into small size. Squeeze lemon/lime juice over the shrimps to remove the smell. Set aside..
Mash the tofu in a big bowl into small chunks..
Prepare the herbs. Mince the garlic, slice the chilies and scallions, plus cut and shred the carrot. Add them into the tofu bowl..
Add the shrimps and all seasonings. Mix them well..
Make a hole in the middle of the mixture. Add the egg in the hole. Mix them well while adding water little by little into a nice consistency. Be careful not to put too many water or else the tofu balls will fall apart when cooking..
Finally shape the mixture into balls. Depends on their size, we can make around 17-20 balls..
At this point you have 2 option for cooking them, steam or deep fry..
Steam: use cooking paper at the base of steamer for easier cleaning. Place the tofu balls and steam them for about 7-10 minutes..
Deep-fry: beat an egg in a bowl. Add 2 tbs of water and mix them well. Dip the tofu balls in the egg mixture then deep fry them in hot oil over medium low heat until golden brown..
Serve while it's hot. You can eat them with chili sauce or fresh birds eye chilies..

Put all the tofu balls in the bowl and mix well, ideally. Tofu Nut Balls. ~ from the Moosewood Cookbook. You get to choose between sautéing the balls or baking them. These mushroom and tofu meatballs are flavored with savory seasonings and drenched in a sticky ginger glaze. Perfect for snacking or over rice as a meal!

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