This fluffy five-ingredient baked tofu is incredibly easy to make, requiring just mixing and baking. It's packed with nutrients thanks to the tofu for volume and plenty of hijiki seaweed and vegetables. It stays delicious even when cold, making it a perfect addition to your lunchbox.
Ingredients
Main Ingredients (2 servings)
- Firm Tofu 150g
- Dried Hijiki Seaweed 5g
- Shiitake Mushrooms 2 pcs
- Carrot 1/4 (50g)
- Scallions 2 pcs
- Ground Pork 200g
- Potato Starch 1 tbsp
Seasonings
- [A] Soy Sauce 2 tsp
- [A] Sugar 1 tsp
- [A] Dashi Granules 1 tsp
Steps
- Drain Firm Tofu (150g) by placing a weight on it for about 20 minutes.
- Soak Dried Hijiki Seaweed (5g) in lukewarm or hot water until rehydrated.
- Remove the stems from Shiitake Mushrooms (2 pcs) and chop into 3mm cubes.
- Peel and chop Carrot (1/4, 50g) into 3mm cubes.
- Finely chop Scallions (2 pcs).
- Drain the rehydrated hijiki seaweed in a colander and squeeze out excess water.
- Place the drained firm tofu in a bowl.
- Add Ground Pork (200g), Potato Starch (1 tbsp), Soy Sauce (2 tsp), Sugar (1 tsp), and Dashi Granules (1 tsp) to the bowl. Mash the tofu and mix everything thoroughly.
- Add the chopped shiitake mushrooms, carrot, scallions, and drained hijiki seaweed to the mixed ingredients. Stir until everything is evenly combined.
- Lightly grease a frying pan with a bit more oil and heat over medium heat.
- Take portions of the meat mixture, form them into flat, round patties about 3cm in diameter, and place them in the heated pan.
- Once the bottom is browned and firm, flip them over and cook the other side until browned as well.
- Remove from the pan once both sides are browned and drain any excess oil. It's ready! [Secret Tip!] These stay wonderfully soft even when cold, making them perfect for lunchboxes or as a snack.
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