Tuna Tofu Patties
By Jachaki
Eat 'em hot, eat 'em cold, put 'em on rice, these tofu patties are the best as an after school snack. My grandma would make these all the time for me back in Hawaii.
Soak those shiitake mushrooms and dry your tofu block. Smash your tofu into little pieces, dice all your chunky ingredients, mix everything up, and fry up patties of all shapes and sizes in your favorite frying pan (for about 3 minutes per side or until they get some browning).
Ingredients
1 Firm Tofu (squished dry) 4 Shiitake Mushrooms (rehydrated and finely diced) 2 Cans of tuna (drained) 4 Eggs 1-2 Green Onion Stalks (chopped up) 1/4 tsp Salt 2 1/2 Tbs Shoyu
Cooking Tips
I personally love them on a musubi in place of spam when I'm feeling for a musubi that's less salty.
The patties will be fairly soft before cooking, so handle with care.
The mixture will look fairly wet because of all the eggs and stuff, but that's okay! Just make your patties and give them a gentle squeeze before adding to pan.
Splat a little oil on the pan to prevent sticking.
For an extra savory patty, add more mushrooms and some dashi poweder.
You may also use imitation crab as a substitute for one of the cans of tuna.