All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.
Tofu seems to fall into the same camp as cilantro or liquorice in that folks seem to either love it or hate it. And as you may have figured out by now, I am firmly on the side of Team Tofu. Tofu comes in varying firmness from soft to extra firm with soft having the most water to extra firm with the least.
This preparation of tofu is a popular snack in Korea and can be done with whatever happens to be in your pantry and/or fridge. We have done versions with canned tuna or canned corn added in, with japaleno pepper for a bit of kick, or even with diced ham. Onion and carrot combination is one of the simplest version you can put together - I love it because it's easy and the subtle flavor makes this a perfect version to experiment dipping sauce options. Ganso Seasoned Soy Sauce and Strawberry Gochujang are the perfect pairing for these - the tofu bites grabs on to that sweet flavor so well.
TIME 30 minutes
SERVES Makes about 15-20 pieces (about 2-3 bites)
- 1 firm or extra firm tofu, 12 oz package
- 1 medium sized onion
- 1 medium sized carrot
- 2 eggs
- 1 tablespoon sesame oil
- 2 tablespoons sesame seeds
- 1/4 cup flour
- 1 teaspoon salt
- Ganso or Strawberry Gochujang to be served with*
- Throw in carrot and onion into a blender and pulse for couple of seconds. You want it to be chopped into small pieces but not pureed. Move the mixture into a bowl.
- Add rest of the ingredients into the bowl and mix well.
- Pan fry golf ball sized amount at a time. Depending on how big each piece is, you should end up with about 15-20 pieces. You can also cook them in the oven at 400°F for about 15 -20 minutes.
- Serve with Ganso sauce, as pictured, or with Strawberry Gochujang on top.
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