Easy, fast vegan snacks for more choice to use tofu and also a great option for party snack. Serve hot with your favorite chile sauce or pair with vegetable broth and noodles.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified

Directions

  • Place carrot into a pot and cover with salted water; bring to a boil. Cook until carrot is tender, 1 to 2 minutes. Drain.

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  • Mash tofu in a bowl using a fork. Add cooked carrot, green onion, cornstarch, salt, garlic powder, and black pepper. Form mixture into little balls.

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Add the tofu balls. Fry, stirring occasionally, until golden brown, 3 to 6 minutes.

Cook's Note:

Tapioca starch can be substituted for the cornstarch, if desired.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

107 calories; 10 g total fat; 0 mg cholesterol; 122 mg sodium. 2.1 g carbohydrates; 3.2 g protein; Full Nutrition