Seaweed & Tofu Fritters



500g dried bean curd, 80g carrot, 40g nori seaweed.


1 tbsp. black bean soy sauce, a pinch of sea salt.


  1. Squeeze excess water out of the dried bean curd, smash and set aside.
  2. Cut seaweed into 2cm square pieces.
  3. Chop up carrot and mix with dried bean curd and seaweed.
  4. Stir in seasonings and add 3 tbsp. flour or more. Knead into small balls.
  5. Heat wok with oil until temperature reaches about 150 degree Celsius. Slide in fritters and deep fry until golden brown.


May add plant-based meat as desired.

Leave a Reply

More Recipes

Grilled Pumpkin and Mushroom

Ingredients: 500g pumpkin, 200g button mushrooms, 1 tbsp dried herbs. Seasonings: 2 tbsp olive oil, a pinch of black pepper and sea salt. ...

Pan-Fried Lotus Root Patties

Ingredients: 500g lotus root, 50g mushrooms(cooked), 30g water chestnuts, 10g mustard root, 50g flour. Seasonings: 1 tbsp sesame oil, 1 tsp s...

Stewed Tofu with Pickled Cabbage

Ingredients: 500g tofu,50g pickled cabbage,1 piece red chili. Seasonings: 1 tsp sea salt, 1 tbsp first-extract soy sauce, 1tsp sugar, 1tbsp b...