Nutritious Beef and Tofu Patties (Donggeurangttaeng) – No Flour!
Flourless Beef and Tofu Patties: A Deliciously Savory and Protein-Packed Delight!
Today, we’re making delicious patties using beef and tofu, completely free of flour or pancake mix! Packed with protein from both beef and tofu, these patties are not only incredibly healthy but also boast a wonderfully savory and mild flavor. They’re perfect for those seeking a lighter, more wholesome meal, and are also a great option for those on a diet.
Ingredients- 1 cup ground beef
- 1 block (approx. 300g) firm tofu
- 1/2 onion
- 1/2 green bell pepper
- 1/2 red bell pepper
- 4 eggs
- 1 teaspoon salt
- 3 pinches black pepper
Cooking Instructions
Step 1
First, let’s prepare the vegetables that will add texture and flavor to our patties. Wash the green bell pepper, onion, and red bell pepper. Remove the stems and seeds, then finely dice them. (Tip: Although not pictured, adding about the same amount of orange bell pepper will enhance the visual appeal and add another layer of subtle sweetness.)
Step 2
Next, we’ll prepare the star ingredient: the beef. If you have pre-ground beef, you can use it as is. I had thinly sliced beef at home, so I chopped it finely myself. Ensuring the beef is finely minced will help it mix well with the other ingredients.
Step 3
We’ll use one block of tofu to add a tender texture to our patties. The easiest way to mash the tofu is to place it in a resealable plastic bag and mash it with your hands. Once mashed, take handfuls of the tofu, squeeze out as much excess water as possible, and place it in a bowl. (Tip: Thoroughly squeezing out the water is crucial to prevent the mixture from becoming too wet.)
Step 4
Now it’s time to combine all our ingredients. In a large mixing bowl, add the mashed tofu, finely minced beef, and the diced vegetables.
Step 5
Crack in 4 eggs to help bind the mixture, then add 1 teaspoon of salt and 3 pinches of black pepper. Using your hands or a spatula, mix everything thoroughly until well combined, forming a cohesive patty mixture. (Tip: I usually omit flour or pancake mix when making patties. This way, the natural savory flavors of the ingredients shine through, resulting in a less greasy, more digestible, and healthier pancake/patty.)
Step 6
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Scoop portions of the mixture with a spoon, shape them into small, flat patties, and place them in the hot pan. Cook, flipping them gently, until golden brown on both sides. (Tip: You might worry that the patties won’t hold together without flour. However, the eggs act as a sufficient binder. While they might be slightly softer than patties made with flour, a little care when flipping in the pan will ensure they maintain their lovely shape.)
Step 7
These warm, freshly cooked beef and tofu patties are absolutely delicious dipped in a simple soy sauce mixture (a little soy sauce with a splash of vinegar). The variety of textures from the finely chopped vegetables, combined with the savory richness of the beef and tofu, is simply delightful. The subtle aroma of perilla leaves (if you added them) is particularly pleasant. Making a larger batch and storing the cooled patties in the refrigerator makes for a convenient and nutritious side dish that can be reheated in minutes for several days. I’m always looking for nutritious options for my rapidly growing daughter, and she enjoys these patties because of their colorful appearance, even with the hidden vegetables. These nutrient-packed beef and tofu patties are definitely worth trying!
