Dooboo Jeon (Tofu Cakes) With Spicy Soy Sauce Dressing Recipe

Democracy Dies in Darknessclock25 minscourseAppetizerStart CookingComment on this storyAdd to your saved recipesBy Monica Eng

These golden fried pancakes of tofu, carrot and mushroom traditionally use egg as a binder, but in this recipe, an egg replacer does the trick. When these vegan cakes are paired with the spicy soy sauce for dipping, you won’t want to stop eating them. If you prefer a less spicy sauce, you can omit the fresh chiles from the sauce, but don't skip gochugaru, which adds gentle heat.

Storage: Refrigerate the soy sauce dressing for up to 1 month; leftover cakes for up to 2 days.

Where to buy: Brown rice syrup, gochugaru and mirin can be found at Asian markets or online.

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Ingredients

measuring cup

Servings: 2-4 (makes 8 cakes)

For the dressing

For the dooboo jeon

One (16-ounce) block firm tofu, pressed (see Notes)
3 fresh shiitake mushrooms, stems discarded, caps diced (about 1/4 cup)
2 scallions, chopped (about 1/4 cup)
1 small-to-medium carrot, finely diced (about 1/4 cup)
1/3 cup plus 1 tablespoon liquid egg replacer, such as JUST Egg brand, divided, plus more as needed (see Substitutions)
1 tablespoon potato starch, plus more as needed
1/2 teaspoon fine salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil or another neutral oil, plus more as needed

Directions

Time Icon Active: 25 mins| Total: 25 mins, plus 30 to 40 mins to press tofu

Step 1

Make the dressing: In a small bowl, whisk together the soy sauce, gochugaru, garlic, scallions, red onion, shishito or jalapeño pepper (if using), Fresno pepper (if using), brown rice syrup or maple syrup, rice vinegar, mirin, black pepper and turmeric until combined; you should get about 3/4 cup. Transfer to a lidded jar and refrigerate until needed. Shake well before serving.

Step 2

Make the dooboo jeon: In a large bowl, mix together the tofu, mushrooms, scallions, carrot, 1 tablespoon of the egg replacer, the potato starch, salt and pepper, breaking up the tofu and stirring until the mixture is pretty mushy and sticky (if your tofu batter is a little dry, add additional egg replacer, 1 teaspoon at a time, until you get the desired consistency). Divide the mixture into 8 portions and shape them into round cakes about 2 inches wide and 1 inch tall.

Step 3

In a large nonstick skillet over medium-high heat, heat the oil until shimmering. Place the remaining 1/3 cup of egg replacer in a small bowl. Dip the patties in the egg replacer to coat in an even, thin layer, then transfer to the skillet. Cook until evenly browned on each side, 2 to 3 minutes per side.

Step 4

Transfer to a serving platter and serve warm, spooning the dressing on top.

Substitutions

If you don’t have egg replacer, substitute 1 tablespoon plant milk in the tofu mixture and then use a mixture of 2 tablespoons plant milk, 1 teaspoon potato starch and 1/4 teaspoon ground turmeric for dipping the cakes before frying.

Notes

Pressing tofu is necessary to remove excess liquid. Place the block of tofu (you can cut it in half horizontally) on a flat surface lined with a clean dish towel. Place another clean dish towel on top, and weigh the tofu down using a heavy pot or pan on top of the tofu for 30 to 40 minutes.

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Nutritional Facts

Per serving, based on 4 (2 cakes with 1 tablespoon of sauce)

Calories
212
Fat
15 g
Saturated Fat
2 g
Carbohydrates
10 g
Sodium
887 mg
Protein
14 g
Fiber
2 g
Sugar
3 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from “The Korean Vegan Cookbook” by Joanne Lee Molinaro (Avery, 2021).

Tested by Olga Massov.

Published October 3, 2021

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