Flourless Tofu Tuna Pancake Recipe Using 300g of Tofu and a 90g Can of Tuna

You can make savory tofu pancakes that hold their shape well even without using flour. According to the Kim Dae-seok Chef TV video, a 'Tofu Tuna Pancake' recipe that secures viscosity without flour by using tofu and a can of tuna as the main ingredients has been revealed.

Removing tofu moisture and utilizing tuna oil determines the taste

The first step to making delicious tofu pancakes is to thoroughly remove the moisture from the tofu. In the video, it is explained that after washing 300g of tofu once under running water, you must put it in a mesh cloth and squeeze it to remove the moisture. The tofu must be made crumbly by removing the moisture like this so that the tofu pancakes can be fried properly.

How to utilize the oil from the tuna (90g) included is also important. Do not drain all the oil from the tuna can; you should only drain about half to preserve the unique savory flavor of the tuna. To this, add finely minced 1/2 onion, 50g of carrot, 5 perilla leaves, and 1 Cheongyang chili pepper. In the video, it was mentioned that onions are good for blood pressure.

Creating viscosity without flour using potato starch and eggs

Instead of adding flour, 2 spoons of potato starch and 2 eggs are used to hold the viscosity of the batter. Add 1/3 spoon of salt, 1 spoon of Mirim to remove the fishy smell, and 3 pinches of pepper to the prepared ingredients to complete the batter. Since the tuna is slightly salty, caution is needed not to add too much salt, as it may become too salty.

When cooking, pour a little cooking oil into the pan, heat it, and then adjust the heat to low. The trick is to place the batter and fry it while pressing down at an appropriate thickness, ensuring it is not too thick. The golden-brown cooked Tofu Tuna Pancakes can be enjoyed even more deliciously if dipped in ketchup.