Dried Pollack and Tofu Canapés: A Delightful Blend of Savory Pollock and Creamy Tofu
Perfect for Gatherings, Snacks, or Drinks! Dried Pollack and Tofu Canapés (Bruschetta Style)
Utilizing leftover dried pollack (hwangtaepo) from ancestral rites, we’ve crafted these high-protein canapés with tofu, ideal as a refreshing summer snack to accompany your drinks. The slightly crispy exterior and soft interior of the pan-fried tofu, topped with flavorful, tender dried pollack and a hard-boiled quail egg, create a delightful explosion of textures and tastes in every bite. These easy-to-make yet elegant canapés are perfect for entertaining guests.
Main Ingredients- Dried Pollack (Hwangtaepo) 50g
- Quail Eggs 4-6
- Tofu 1/2 block (approx. 200g)
Cooking Instructions
Step 1
1. Prepare the Tofu: Wrap the tofu in paper towels and press for about 10 minutes to remove excess moisture. Then, cut the tofu into 2-3 thick slices. Sprinkle 1/3 Tbsp of salt lightly over the surface of the sliced tofu and let it sit for another 5 minutes to draw out more moisture. (This step helps the tofu firm up, preventing it from breaking apart and ensuring a nice shape when fried.)
Step 2
2. Fry the Tofu: Heat a generous amount of cooking oil in a pan over medium heat. Carefully place the drained tofu slices into the hot oil. Fry them until golden brown and slightly crispy on both sides, almost like deep-frying. Frying until golden ensures a pleasant texture. Once cooked, remove the tofu and place it on paper towels to drain excess oil.
Step 3
3. Prepare the Dried Pollack: Tear or cut the dried pollack into thin strips or bite-sized pieces (about 2-3 cm long). 4. Marinate the Dried Pollack: In a bowl, combine the prepared dried pollack with 50ml of mirin and let it marinate for 15 minutes. Mirin helps to remove any fishy odor and tenderizes the pollack. After marinating, add 50g of gochujang, 1 Tbsp of gochugaru, 100ml of omija extract (or syrup), and 1 Tbsp of soy sauce (or fish sauce) to the pollack. Mix well until the pollack is evenly coated with the seasoning. (If omija extract is unavailable, you can substitute with sugar or corn syrup, but the unique sweet and sour flavor of omija extract pairs wonderfully with pollack.)
Step 4
5. Shape the Tofu: Once the tofu is fried to your liking, slice it diagonally into bite-sized pieces or cut each slice in half to create a base for the canapés. Arrange the fried tofu slices attractively on a serving plate.
Step 5
6. Top with Dried Pollack: Spoon the seasoned dried pollack mixture generously onto each piece of fried tofu. The savory and slightly sweet pollack topping complements the mildness of the tofu beautifully.
Step 6
7. Garnish and Serve: Place a peeled, hard-boiled quail egg on top of the dried pollack mixture for decoration. Finish with a sprinkle of parsley flakes for a touch of color. Your delicious ‘Dried Pollack and Tofu Canapés’ are now ready! They are visually appealing and incredibly tasty, making them a perfect appetizer or snack with wine or beer. Enjoy transforming your leftover ingredients into a delightful dish!
