Cabbage and Tofu Fritters

Mild flavored fritters made with a minimum of oil. Enjoy a golden combination of cabbage, tofu and tuna.

Cabbage and Tofu Fritters
Photographed by Taku Kudo


Recipe by
Masako Kono

Average

Vegetables

Beans & Tofu

Eggs

340kcal

25minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • Approx. 120 g cabbage
  • 1/2 block momendofu (200 g)
  • 1 can tuna (in oil; small) (80 g)
    Note

    Alternatively, use tuna in water.

  • 1 piece ginger (grated; small)
  • 1 egg (small)
  • Japanese mustard, as needed
  • Soy sauce, as needed
  • Salt
  • A pinch of pepper
  • Vegetable oil

Directions

1

Wrap the tofu in paper towels. Place a weight on top to press out as much water as possible. Thoroughly drain the canned tuna.

2

Coarsely chop the cabbage. Sprinkle with 1/4 tsp of salt and set aside.

3

Put the tofu in a bowl. Squeeze out excess water from the cabbage and add to the bowl. Combine with the ginger, beaten egg and a pinch of salt and pepper. Divide into six equal portions and shape into oval patties.

Advice

Squeeze out as much water as possible from the cabbage. This will keep the fritters from becoming soggy.

4

Pour vegetable oil into a frying pan to a height of about 1 cm. Place over heat and lay the patties inside. Fry both sides until golden brown.

Advice

An alternate measurement for the vegetable oil is 2 tbsp.

5

Plate up and serve with Japanese mustard and soy sauce.