Sunday, March 6, 2011

Korean Tofu Pancakes

Korean Tofu Pancake
* a package of firm tofu, mashed and drain
* a package of fresh oyster mushroom, cut into small pieces.
* a bunch of chives, finely chopped
* half of a sweet red pepper, finely diced
* 1 egg, beaten
* flour for coating

The tofu has to be drained properly. If the tofu is too wet, it will be very difficult to form the mixture into small patties.

Mix the tofu, oyster mushroom, red pepper and chives together. Season with salt and pepper.Add 3 to 4 tablespoons (or more) of flour to bind the mixture together.

Form the mixture into small patties.

Coat the patties in flour and then dip in egg wash (you may leave the egg wash if you would like to make this into a true vegetarian dish) and then re coat with flour.

Pan fry the patties in medium heat until both sides are browned.

You may serve the Tofu Pancake with a sauce made of Korean soy sauce, chopped green onion and Korean red pepper powder.

Or you can steam/stir-fry the whole mixture with extra slice onions and green onions. This is great with steam rice.

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