Tofu Stuffed Korean Zucchini Fritters

Joanne Lee Molinaro (The Korean Vegan)

INGREDIENTS

    • ¼ cup small diced zucchini
    • 10 oz super dense tofu (can substitute with pressed extra firm tofu)
    • 1 tsp soy sauce
    • 1 tsp sesame oil
    • 1 tsp black pepper
    • 20 zucchini slices (1/4-inch thick medallions)
    • ¼ cup potato starch
    • ¼ cup JUST Egg
    • ½ tsp sea salt
    • 2 tbsp vegetable oil


RECIPE

  1. Mix together the small diced zucchini, super firm tofu, soy sauce, sesame oil, and black pepper.
  2. Get your non-stick skillet ready by adding a little vegetable oil over medium-high heat.
  3. Take about 1 tablespoon of the tofu mixture and press it firmly on top of a zucchini medallion. You can flatten it out a bit to prevent the mixture from falling apart. Add a little salt and pepper to the JUST Egg.
  4. Coat the zucchini + tofu mixture with potato starch and then dip it into the JUST Egg, right before adding to your skillet, medallion side down.
  5. Cook for about 1 to 2 minutes (or until the bottoms are golden brown) and then flip.
  6. Cover the pan with a lid for about 2 minutes.
  7. Serve with dipping sauce or by themselves. Store in an airtight container in the refrigerator for up to three days.

YIELDS
20 fritters

COOK TIME
15 min

PREP TIME
5 min