KOREAN TOFU CAKES (PAJEON)

KOREAN TOFU CAKES

On my visit to India i had a chance to meet a whole lot of koreans in Pune. They were my sisters friends and they invited me over to a typical korean dinner in their homes. I ate such an amazing variety of food, vegetables just steamed and seasoned with sesame oil, soya sauce and sesame seeds.. Such a healthy natural way of eating veggies. I have a recipe and video of korean spinach (namul) .. But today i am sharing how to make eggless, korean tofu cakes…These are simply amazing, easy to make, easy to digest and one can even make them gluten free. So… shall we have some korean tonight?
INGREDIENTS:
200 grams of tofu, drained and wrapped in a kitchen towel for at least 6 hours
4 tablespoons of white flour OR potato starch
2 tablespoons of cornstarch
1 teaspoon of light soya sauce
1 teaspoon of sesame oil
1/4 cup of finely chopped spring onions, i used my MAGIC SCISSORS
1 tablespoon of chopped green coriander, also used my MAGIC SCISSORS
1 teaspoon of finely grated ginger, I used my MAGIC BULLET
salt and white pepper to taste
a pinch of baking powder
water as needed
oil as needed to pan fry the cakes
METHOD:
Put the ginger into the blender ( i used my BULLET) and pulse till crushed. Then add the tofu and pulse till tofu is smashed. Add the flours and a bit of water and blend into a smooth paste like for crepes , but slightly thicker. Then put the mixture into a bowl and add the remaining ingredients. Let it sit for 30 minutes while you can do something else. Once time has lapsed, heat a non stick frying pan till medium hot. Spread a bit of oil into the pan and then add a big spoonful of this batter and spread a bit like we do for crepes. Cook on one side till browned and then flip and cook on the other side. Serve with soya sauce, chilli sauce . This is delicious, and nutritious. You can also add shredded vegetables like carrots and capsicum. I cannot rave on how delicious this tastes. My husband simply loved them.
NITU DIDI TIP:
I cannot describe the consistency of the batter , but it has to be the consistency of batter thats used to coat for deep frying. This is a fool proof recipe and the cakes should turn out. If you want you can add one egg and reduce the amount of water and omit the baking powder. These can be made and then heated up. I have not tried freezing them as they were all eaten up but i am sure they can freeze well. If you cannot get your hand on tofu, you can use fresh cheese.

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This entry was posted in Breakfast, Crepes, Everything Vegetarian, Floury Matter, Fusion, Gluten Free, Healthy Options, Low Cost, Made in China, Quick Recipes, Tupperware Food, Veg Starters, Vegan. Bookmark the permalink.

2 Responses to KOREAN TOFU CAKES (PAJEON)

  1. Reme Sanz Vilaplana says:

    Se ve bien rico. Bienvenida y espero estés mejor de tu pierna. Besos.

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