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Democracy Dies in Darkness
Dooboo Jeon (Tofu Cakes) With Spicy Soy Sauce Dressing
These golden fried pancakes of tofu, carrot and mushroom traditionally use egg as a binder, but in this recipe, an egg replacer does the trick. When these vegan cakes are paired with the spicy soy sauce for dipping, you won’t want to stop eating them. If you prefer a less spicy sauce, you can omit the fresh chiles from the sauce, but don't skip gochugaru, which adds gentle heat.
Ingredients
measuring cup
Servings: 2-4 (makes 8 cakes)
For the dressing
- 1/2 cup soy sauce
- 1 tablespoon gochugaru (Korean crushed red pepper flakes)
- 1 to 2 cloves garlic, minced or finely grated
- 1 scallion, chopped
- 2 tablespoons finely diced red onion
- 1/2 shishito pepper or jalapeño, sliced (optional)
- 1/2 Fresno pepper, sliced (optional)
- 1 tablespoon brown rice syrup or maple syrup
- 1 1/2 teaspoons rice vinegar
- 1 1/2 teaspoons mirin
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground turmeric
For the dooboo jeon
- One (16-ounce) block firm tofu, pressed (see Notes)
- 3 fresh shiitake mushrooms, stems discarded, caps diced (about 1/4 cup)
- 2 scallions, chopped (about 1/4 cup)
- 1 small-to-medium carrot, finely diced (about 1/4 cup)
- 1/3 cup plus 1 tablespoon liquid egg replacer, such as JUST Egg brand, divided, plus more as needed (see Substitutions)
- 1 tablespoon potato starch, plus more as needed
- 1/2 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil or another neutral oil, plus more as needed