Tuesday, October 28, 2014

Korean Tofu with Tuna Pancakes

To make 30 tofu-tuna pancakes, about 8 side-dish portions


  • 1/2 block (14 oz.) extra-firm or firm tofu, crushed and squeezed of excess liquid.
  • 2 cans (7 oz. each) tuna, no added salt or low sodium in water.
  • 1 medium-sized yellow onion, peeled & small diced.
  • 8 -10 Perilla Leaf, thinly sliced & chopped
  • 1/2 carrots, finely chopped
  • 1 sweet pepper (any color), finely chopped
  • 2 green onions, finely chopped
  • 2 garlic, minced
  • 4 eggs
  • 1/2 - 1t salt and a pinch black pepper, freshly ground
  • 1/2 C all-purpose flour
  • 1/4 C vegetable oil 
  • Dipping sauce: soy sauce : lemon juice = 1:1


  1. Rinse tofu in cold water.  Wrap tofu in paper towel and squeeze out excess water as much as you can.
  2. Strain out the liquid from cans of tuna.
  3. Add tofu, tuna, chopped onion, carrots, Perilla Leaf, green onions, sweet pepper, salt and pepper in a bowl and combine with a fork to a crumbly mix. 
  4. Shape the mixture into small flat patties, about the size of silver dollar.
  5. Heat up a saute pan to medium heat.
  6. Coat the patties in flour and then dip into 2 beaten egg.
  7. Carefully place patties in heated pan, spooning a small amount of egg mixture onto each patty.
  8. Turn heat to medium-low and try to turn them only once.
  9. Serve hot or warm with dipping sauce of soysauce and lemon juice.

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