Ingredients
- 450g firm tofu, drained and pressed
- 300g silken tofu, well drained (leave in sieve 1–2 hours)
- 1 medium carrot, finely grated
- 5 chestnut mushrooms, finely grated
- 3–4 spring onions, finely sliced
- 2–3 tbsp gochujang paste (adjust to taste)
- ½ tsp ground black pepper
- 3 tbsp tapioca starch
- 3 tbsp egg replacer (or 1 medium egg if not vegan)
- 1–2 tbsp sesame oil (for frying)
- ½–1 tsp gochugaru (Korean chilli flakes) for extra heat...
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