Miffy is a rabbit character from a series of popular chidren’s picture books, and is the star of last night’s kyaraben / character bento. Accompanying Miffy are four pan-fried tofu fritters. I believe most tofu-eating nations have their own version and name for these delicious morsels… dubu jeon in Korean, doufu bing in Mandarin, etc. They are filling, yummy, and rich in protein. You can pretty much add anything you like, thus great for clearing out your fridge. Last night I made heaps of mushroom tofu fritters with the help of my grandmother, who pretty much put together this recipe for me over the phone. Other veg that work well are peppers, carrots, peas, sweetcorn, wood ear / kikurage mushrooms, etc. – you get the idea. 🙂
Here is my recipe for mushroom tofu fritters:
Ingredients (makes 10-12 fritters):
- 1/2 block of firm tofu, drained well
- 2 shiitake mushrooms, reconstituted and finely chopped
- 2 white mushrooms, finely chopped
- a handful of chopped spring onions / scallions
- a handful of chopped coriander / cilantro
- 1 tbsp of flour
- 1 clove of garlic, minced then crushed
- 2 eggs, beaten
- 1 1/2 tsp of soy sauce
- a sprinkle of shichimi togarashi (Japanese seven spice) – optional
- 1/2 tsp of sesame oil
- 1/2 tsp of canola/rapeseed oil
- a good pinch of crushed chillies
- a good pinch of cracked black pepper
- salt to taste
1. If you are using a new block of tofu, cut open packaging, drain water, and cut tofu into half. Save the other half by submerging in cold water in an airtight container and refrigerated – it will be good for another few days. Wrap the half that we will be working with in a clean tea towel, and place something flat and heavy on top of it, such as a book. Leave for about 10 minutes and use this time to prep the other ingredients.
2. Unwrap tofu from towel and break into pieces. Squeeze to rid excess water. Then place in mixing bowl and mash till tofu becomes a lumpy paste. Use the back of a spoon or masher for best results.
3. Add chopped mushrooms, soy sauce, shichimi togarashi, garlic, chillies, eggs, spring onion, parsley, and flour. Mix and season well. If mixture is not thick enough, add more flour. It is imperative that mushrooms or other vegetables you choose to use are chopped finely, as big pieces are likely to cause your fritter to disintegrate when frying.
4. Taste-test 1 tsp of tofu mix by shallow-frying in a little oil. Adjust seasoning accordingly.
5. In a heated skillet, add canola oil and sesame oil. Use a paper towel to spread the oil evenly. Gently slide 1 tbsp of tofu mixture into skillet, and flatten into a small round or oval shape using back of the spoon. Repeat and make another 11.
6. Pan-fry until golden brown. Gently flip the fritters when bottom is done. Take care when flipping and avoid flipping too often as fritter can be quite fragile and gloopy. I find that it is easiest to flip using two spoons, one to flip, one to support.
7. When both sides are done, plate up and serve with condiment of choice. You can store them in the fridge for a few days. They will become soggy, but you can crisp them up again by reheating in an oven for a few minutes.
You can also use other vegetables. Below are other versions I made a while back.