[How to cook]Fried tofu burgers with mushrooms and vegetables
Kim In-sook
Ingredients for 4 servings:
1 package of tofu of medium firmness
1 cup of chapssal (glutinous rice) powder
1 cup of potato starch
2 cup of assorted mushrooms, parboiled, drained and finely chopped
1 clove of garlic, finely chopped
2 stems of green onion and/or leek chopped
1 egg
dash of salt
For sauce:
1/2 tablespoon of Korean soy bean paste
1 cup vegetable or seafood stock
1 tablespoon of starch
1 teaspoon of sugar or honey or citron jam
1 red and/or green chili pepper, chopped
*Tips for cooking: Make extra batches and freeze uncooked burgers for an easy meal later. When freezing, do not pat with potato starch. Starch should be used right before deep-frying.
1. Drain tofu and cut it into small rectangles, about half the size of a name card, with about 1/4 inch thickness.
2.Lightly pat the tofu with rice powder.
3.Mix all ingredients for the filling in a bowl.
4.Place a spoonful of filling between two tofu slabs.
5.Coat the sandwiches with potato starch.
6.Preheat a pot of vegetable oil.
7.Deep-fry the burgers until golden brown.
8.Garnish and pour the sauce upon serving.
By Ines cho Staff Writer [inescho@joongang.co.kr]
with the Korea JoongAng Daily
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