Dragon's Head Tofu


These crispy delights can be served as hors d’oeuvres or as a main dish over brown rice, a bed of sprouts, or napa cabbage with your favorite sweet or savory Asian sauce. Recipe adapted from Tassajara Dinners & Desserts by Dale and Melissa Kent.

  • serving (2 pieces)Servings


  • 4 medium fresh shiitake mushrooms, stems removed, caps julienned
  • 2 Tbs. toasted sesame oil
  • 2 cloves garlic, crushed
  • 1 Tbs. mirin or white wine
  • 1/2 tsp. sea salt
  • 1 16-oz. pkg. firm tofu, pressed and crumbled
  • Vegetable oil, for frying
  • 2 large eggs, lightly beaten
  • 1/2 cup finely grated carrots
  • 1/4 cup cooked peas
  • 2 Tbs. thinly sliced green onions


1. Sauté mushrooms with sesame oil, garlic, mirin, and salt 5 to 7 minutes, or until tender and fragrant. Remove from heat, and stir in tofu. Let cool.

2. Fill large pot with 1 inch vegetable oil and heat to 350°F. Mix eggs carrots, peas, and green onions into tofu mixture.

3. Gently form golf-ball-size spheres, and drop into heated oil. Cook 4 to 5 minutes, or until brown, then place on cooling rack to drain. Serve warm or at room temperature.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 191
  • Carbohydrate Content: 7 g
  • Cholesterol Content: 71 mg
  • Fat Content: 14 g
  • Fiber Content: 2 g
  • Protein Content: 10 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 202 mg
  • Sugar Content: 2 g