Curry-flavored tofu pancakes.
Pan-fryingIngredients
- 1 package of tofu (340g).
- Potato starch: 4 tablespoons.
- 1 teaspoon of curry powder.
- A pinch of salt (for seasoning).
- Use a moderate amount of cooking oil.
- 5 stalks of chives.
- 1 green chili pepper.
- One-third teaspoon of powdered sugar.
- 1/2 teaspoon of gochugaru (Korean chili powder).
- 1/2 teaspoon minced garlic.
- 2 tablespoons of soy sauce.
- 1 tablespoon of water.
- 1 tablespoon of sesame oil.
- 1 tablespoon of black sesame seeds.
Instructions
Rinse the tofu under running water to remove excess salt, then wrap it in paper towels and squeeze gently to completely remove any remaining moisture.
Cut the tofu into thick slices and place them on a cutting board. Sprinkle salt evenly over both sides and gently pat it in with your hands to season. Repeat this process on both sides.
Finely chop the chives and green chili peppers. Then, combine them with the listed seasoning ingredients (including doenjang, gochugaru, garlic, soy sauce, water, sesame oil, and sesame seeds) to create a flavorful paste.
Mix 4 tablespoons of potato starch and 1 teaspoon of curry powder thoroughly, then spread evenly on a plate.
Coat the prepared tofu evenly with a layer of cornstarch.
Heat some oil in a pan over medium heat. Once the oil is hot, add the tofu and cook it over low heat until both sides are golden brown.