Nutritious Tofu and Seaweed Pancakes
Easy Recipe for Healthy Tofu and Seaweed Patties
A delightful and healthy side dish made with tender tofu, chewy seaweed, and crunchy carrots. These Tofu and Seaweed Pancakes are perfect as a nutritious snack for kids or a wholesome dish for adults. They are simple to make and packed with goodness. Feel free to add processed cheese for an extra burst of flavor!
Main Ingredients- 2/3 block Tofu (approx. 200g)
- 2g Dried Seaweed (rehydrates to approx. 20g)
- 1 piece Carrot, 3cm long (approx. 30g)
- 1/2 stalk Green Onions or the green part of a Scallion
- 1.5 slices Processed Cheese (optional)
Additional Ingredients & Seasoning- 1 Egg Yolk
- 1 Tbsp Potato Starch
- Pinch of Salt
- 1.5 Tbsp Toasted Sesame Seeds
- Generous amount of Cooking Oil (e.g., Vegetable or Canola Oil)
- Dipping Sauce (Optional): 2 Tbsp Soy Sauce, 1/2 Tbsp Plum Extract (Maesil Cheong), 1 tsp Gochugaru (Korean Chili Flakes), a little Black Pepper, a little Vinegar
- 1 Egg Yolk
- 1 Tbsp Potato Starch
- Pinch of Salt
- 1.5 Tbsp Toasted Sesame Seeds
- Generous amount of Cooking Oil (e.g., Vegetable or Canola Oil)
- Dipping Sauce (Optional): 2 Tbsp Soy Sauce, 1/2 Tbsp Plum Extract (Maesil Cheong), 1 tsp Gochugaru (Korean Chili Flakes), a little Black Pepper, a little Vinegar
Cooking Instructions
Step 1
First, let’s prepare the ingredients. Dice the carrot into approximately 1cm thick pieces. Lightly blanch them in boiling water to retain their crispiness. Soak the dried seaweed in cold water for about 10 minutes, then squeeze out excess water and finely chop it. Finely chop the green onions.
Step 2
Wrap the tofu in a cheesecloth or paper towels and squeeze out as much water as possible. This helps the patties hold their shape without breaking. In a large bowl, combine the squeezed tofu, chopped seaweed, blanched carrots, and chopped green onions. Add the egg yolk, potato starch, a pinch of salt, 2/3 Tbsp soy sauce, and 1.5 Tbsp toasted sesame seeds. Mix everything thoroughly until well combined.
Step 3
Take a portion of the mixture and flatten it in your palm. Place a piece of finely chopped processed cheese (about 1/2 to 1 slice) in the center, then enclose it with the tofu mixture, shaping it into a round, flat patty. If you prefer not to use cheese, you can skip this step and simply form the patties. (Tip: I made mine about 4cm in diameter, small enough for bite-sized portions.)
Step 4
All the ingredients have now been formed into round, flat patties. They are ready to be cooked to a golden brown. They look as appealing as they are delicious!
Step 5
Heat a generous amount of cooking oil in a pan over medium-low heat. Place the formed tofu and seaweed patties in the preheated pan. Cover the pan with a lid and cook over low heat until golden brown on one side. Flip them and cook the other side until evenly browned. (Tip: The patties might taste a little bland on their own. In that case, serve with a simple dipping sauce made by mixing 2 Tbsp soy sauce, 1/2 Tbsp plum extract, 1 tsp gochugaru, a little black pepper, and a little vinegar.)
