Korean Tofu Pancake

Lan is a young Korean lady who is relatively new to our Richmond Cooking Club. She made two Korean dishes in the recent cooking club meeting. She made a Korean Tofu Pancake and a Korean Spicy Pork. It is great to learn from other cultures. We had a marvelous time.

The Korean Tofu Pancake is a vegetarian dish. It is loaded with oyster mushrooms, chives and green onions.

Ingredients

• 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

Just ignore the carrots as there is a mix up while I photographed the ingredients for the dish.

Click on the link below for the instructions.

Instructions

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.

Alternative, you may stir-fry the whole mixture with extra slice onions and green onions. This is great with steam rice.

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