Enjoy incredibly healthy and satisfyingly voluminous tofu tsukune, made without any meat! Firm tofu is thoroughly drained, then mixed with finely chopped carrots, green onions, and bonito flakes before being pan-fried to fluffy perfection. Served with a simple ginger-soy sauce, this dish is light yet packed with umami.
Ingredients
Main Ingredients (2 servings)
- Firm Tofu 1 block (350g)
- Carrot 30g
- Finely Chopped Green Onions 2-3 stalks
- Egg 1
- Bonito Flakes (Katsuobushi) 5g
- Vegetable Oil (or Rice Oil) as needed
Seasonings
- Grated Ginger 1 clove
- Salt 1/3 tsp
- [A] Soy Sauce for finishing as needed
- [A] Grated Ginger for finishing as needed
Steps
- Drain the firm tofu. Wrap the tofu in 2 paper towels, place on a tray, and weigh it down for a while. This is the key! Thoroughly draining the water ensures the tsukune will have a firm texture.
- Peel 30g of carrot, slice it thinly, and then cut into short, thin strips. This is the key! Cutting them short prevents them from sticking out when shaping.
- Finely chop 2-3 stalks of green onions.
- In a large bowl, place the drained firm tofu (1 block, 350g) and crush it by squeezing with your hands.
- While crushing the tofu, spread your fingers and mix to create a smooth, fluffy texture. This is the key! Mixing by hand results in a fluffy texture. A rubber spatula or whisk can also be used.
- Add grated ginger (1 clove), salt (1/3 tsp), and 1 egg to the crushed tofu.
- Continue by adding the chopped 30g carrot, finely chopped green onions (2-3 stalks), and 5g bonito flakes (Katsuobushi). Mix until everything is evenly incorporated. This is the key! Adding bonito flakes enhances the elegant umami. You can also add ham, tuna, or other vegetables (onion, mushrooms) if desired.
- Divide the mixed tofu batter into about 10 portions. Lightly grease your hands with vegetable oil and shape them into small, cute patties. This is the key! Greasing your hands prevents the batter from sticking and makes shaping easier.
- Heat a generous amount of vegetable oil in a frying pan over medium-low heat.
- Arrange the shaped tofu tsukune in the pan and cook one side slowly until it develops a nice golden-brown color. This is the key! Cooking slowly over low heat improves both the appearance and taste.
- Once one side is golden brown, flip them over and cook the other side similarly until golden brown.
- When cooked through and fluffy with a springy texture, turn off the heat and transfer to a plate or tray to drain excess oil.
- Arrange the cooked tofu tsukune on a serving plate.
- Finish with a drizzle of soy sauce and a serving of grated ginger as desired. This is the key! A simple ginger-soy sauce is recommended, but feel free to enjoy with your favorite sauce.
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