Maeil Matna's Seaweed Tofu Jeon
Tofu jeon made by mashing tofu, adding savory depth with fermented sand lance sauce, and pan-frying with seasoned seaweed for a nutty finish
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding 1 tablespoon of fermented sand lance sauce to the batter gives just the right seasoning and a deep umami comparable to meat jeon.
- If the tofu has too much moisture, squeeze it gently with a cloth before making the batter to prevent it from falling apart while frying.
- Placing the seaweed first on the pan and then the batter on top keeps the seaweed from falling off and attaches it neatly.
Recommended for
- Those who want to make a unique side dish beyond plain tofu grills or tofu jeon.
- Those looking for a light yet savory protein side dish.
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