MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tofu-Stuffed Zucchini Fritters
 Categories: Korean
      Yield: 20 Fritters

    1/4 c  Small zucchini; diced
     10 oz Super dense tofu; can
           -substitute with pressed
           -extra firm tofu
      1 ts Soy sauce
      1 ts Sesame oil
      1 ts Black pepper
     20    Zucchini slices (1/4" thick
           -medallions)
    1/4 c  Potato starch
    1/4 c  JUST Egg
    1/2 ts Sea salt
      2 tb Vegetable oil

  Preparation time: 5 minutes
  Cooking time: 15 minutes

  Mix together the small diced zucchini, super firm tofu, soy sauce,
  sesame oil, and black pepper.

  Get your non-stick skillet ready by adding a little vegetable oil over
  medium high heat.

  Take about 1 tb of the tofu mixture and press it firmly on top of a
  zucchini medallion. You can flatten it out a bit to prevent the
  mixture from falling apart. Add a little salt and pepper to the JUST
  Egg. Coat the zucchini + tofu mixture with potato starch and then dip
  it into the JUST Egg, right before adding to your skillet, medallion
  side down.

  Cook for about 1 to 2 minutes (or until the bottoms are golden brown)
  and then flip. Cover the pan with a lid for about 2 minutes.

  Serve with dipping sauce or by themselves. Store in an airtight
  container in the refrigerator for up to 3 days.

  Recipe by Joanne Molinaro

  Recipe FROM:
  

MMMMM
--- SBBSecho 3.20-Linux