Tofu and Tuna Pancakes: Perfect for Lunchboxes!
Making Delicious Tofu and Tuna Pancakes
Introducing the Tofu and Tuna Pancake, a dish that’s perfect for both a warm meal and a convenient lunchbox side. It holds its shape well and the taste doesn’t change even after being stored for a long time, making it a safe choice for insulated lunchboxes. This simple yet satisfying dish will surely be a staple. Try making it now!
Main Ingredients- 1 block Tofu (approx. 300-400g)
- 1 can Tuna (165g, drained)
- 1/2 sheet Roasted Seaweed (or seasoned seaweed)
- 2 leaves Perilla Leaves (Shiso leaves)
Batter and Other Ingredients- 1 Egg Yolk
- 3 Tbsp Bread Crumbs
- 1 Tbsp Potato Starch (for batter)
- 3 Tbsp Minced Onion
- 1 Tbsp Minced Scallion
- 1/2 Tbsp Minced Garlic
- Pinch of Black Pepper
- Potato Starch (for dusting)
- 1 Egg Yolk
- 3 Tbsp Bread Crumbs
- 1 Tbsp Potato Starch (for batter)
- 3 Tbsp Minced Onion
- 1 Tbsp Minced Scallion
- 1/2 Tbsp Minced Garlic
- Pinch of Black Pepper
- Potato Starch (for dusting)
Cooking Instructions
Step 1
First, it’s crucial to remove as much water from the tofu as possible. Wrap the tofu in a cheesecloth or clean kitchen towel and squeeze it firmly with your hands to drain the water. Place the crumbled tofu in a bowl, add the drained tuna, finely minced onion and scallion, minced garlic, egg yolk, bread crumbs, 1 tablespoon of potato starch, and a pinch of black pepper. Mix everything thoroughly until well combined and form the mixture into 4 equal portions.
Step 2
Wash the perilla leaves and pat them dry. Lightly dust both sides of each leaf with potato starch. This helps the tofu-tuna mixture adhere better and makes the pancake crispier. Spread 1/4 of the tofu-tuna mixture evenly over each prepared perilla leaf. Avoid spreading it too thickly.
Step 3
Similar to the perilla leaves, lightly dust both sides of the roasted seaweed sheets with potato starch. Spread another 1/4 portion of the tofu-tuna mixture onto each seaweed sheet. Handle the seaweed gently as it can be fragile.
Step 4
In a small bowl, combine all the sauce ingredients (broth or water, soy sauce, mustard, corn syrup, sugar, and pepper) and mix well. Heat a lightly oiled pan over medium-low heat. Place the perilla leaf and seaweed preparations, mixture-side down, onto the hot pan. It’s important to cook slowly over low heat and cover the pan to ensure the inside cooks through evenly. Start by placing the perilla leaf preparation with the mixture-side touching the pan.
Step 5
Once the perilla leaves and seaweed are golden brown on both sides, pour the prepared sauce into the pan. Let the sauce simmer and reduce by about half. Then, carefully flip the pancakes to coat the other side with the sauce and let it reduce further. Cook until all sides are golden and delicious. Allow the pancakes to cool slightly before packing them into a lunchbox.
