Main ingredients:
1 block tofu (300 grams)
1/4 zucchini
1/4 onion
1/6 carrot
2 shiitake mushrooms
3 tablespoons pancake mix (buchimgaru)
Cooking oil
Seasoning ingredients:
1 tablespoon pancake mix
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
A little black pepper
Batter ingredients:
6 tablespoons pancake mix
1/2 cup water
Two pinches of turmeric powder
Instructions:
Finely chop the zucchini, onion, carrot and shiitake mushrooms using a blender. Mash the tofu with the back of a knife and squeeze out excess moisture using a cloth.
Mix the chopped vegetables, tofu and seasoning ingredients in a bowl.
In a separate bowl, mix the batter ingredients with water to create a turmeric batter.
Shape the mixture into small round patties, coat with pancake mix, then dip into the turmeric batter.
Heat a generous amount of oil in a pan and fry the patties on medium heat until golden on both sides. Make sure to only flip once for an even color and minimal oil absorption.
[Source: W Table]
