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The Korean Vegan Cookbook

Dooboo Jeon

두부전 · Tofu Cakes · Makes 8 · GF · Easy

VeganGFBanchanKorean

Ingredients

  • Firm Tofu (16 oz), pressed1 block
  • Carrot, finely diced¼ cup
  • Fresh Shiitake Mushrooms, caps diced3
  • Scallions, chopped2
  • Salt1 tsp
  • Black Pepper½ tsp
  • Egg Replacer (JUST Egg preferred)3 tbsp
  • Potato Starch1 tbsp
  • Vegetable Oil, for fryingas needed
  • Spicy Soy Sauce Dressing, for serving—

Method

  1. Press the tofu. Place the tofu on a flat surface lined with a kitchen towel. Cover with another towel and place something heavy on top — cookbooks, a heavy pan. Press for 15–30 minutes to remove excess liquid.
  2. Make the mixture. In a large bowl, mix together the pressed tofu, carrot, mushrooms, scallions, salt, pepper, 1 tablespoon of the egg replacer, and potato starch until the mixture is pretty mushy. Divide into 8 portions and shape into round nuggets.
  3. Fry. Heat enough vegetable oil to lightly coat a very large nonstick skillet over medium-high heat. Place the remaining egg replacer in a small bowl. Before adding each nugget to the pan, dip it into the egg replacer until evenly coated. Drop onto the pan and cook until evenly browned, about 2 minutes per side.
  4. Serve. Serve immediately with Spicy Soy Sauce Dressing.
💡 No egg replacer? Use 1 tablespoon plant milk in the tofu mixture, then dip in a mixture of 2 tablespoons plant milk + 1 teaspoon potato starch + ¼ teaspoon ground turmeric before frying. These are banchan — Korean side dishes served alongside a main meal.