* (vegetable pancake mix, available at Korean markets) or Wondra or other fine flour.

1. Put the tofu in a fine kitchen towel, and wring as much water as possible out of it. Combine it in a bowl with the next 9 ingredients (through the chives). Squeeze the mixture with your hands for a minute or two, until it is very fine and well combined. Adjust seasoning as necessary; the mixture should be well seasoned but not very hot.

2. Beat the eggs in a bowl. Put a couple of tablespoons of oil in a large skillet, preferably nonstick, and turn heat to medium-high. Put pancake mix or flour on a plate. With your hands, form tofu mixture into small pancakes, about 2 inches across and 3/8 inch thick.

3. Dip each pancake into the flour and then the beaten egg; then transfer to the skillet. Cook as many as will fit at a time without crowding, adjusting the heat so they brown but do not burn; turn each pancake after 2 or 3 minutes. As they finish, stack the pancakes on a plate. They can be served hot or at room temperature.

Yield: 8 side-dish servings.

From: NY Times
Posted By:
Date: March 26, 2003