Tofu and Cabbage Fritters

Light and fluffy, these mild flavored fritters make a great side dish or beer snack. Made with tofu, cabbage and tuna, it's nutritionally balanced, too!

Tofu and Cabbage Fritters
Photographed by Taku Kudo


Recipe by
Masako Kono

Average

Seafood

Vegetables

Beans & Tofu

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

    *Or 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 drained tofu and tuna in a bowl. Squeeze out excess water from the cabbage and add to the bowl. Combine with the grated 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

You can alternatively cook the patties in 2 tbsp of vegetable oil.

5

Plate up and serve with Japanese mustard and soy sauce.