Step 1

1 Make the dressing: In a small bowl, whisk together the soy sauce, gochugaru, garlic, scallions, red onion, shishito or jalapeño pepper (if using)

Step 2

2 Fresno pepper (if using), brown rice syrup or maple syrup, rice vinegar, mirin, black pepper and turmeric until combined; you should get about 3/4 cup

Step 3

3 Transfer to a lidded jar and refrigerate until needed

Step 4

4 Shake well before serving

Step 5

5 Make the dooboo jeon: In a large bowl, mix together the tofu, mushrooms, scallions, carrot, 1 tablespoon of the egg replacer, the potato starch, salt and pepper, breaking up the tofu and stirring until the mixture is pretty mushy and sticky (if your tofu batter is a little dry, add additional egg replacer, 1 teaspoon at a time, until you get the desired consistency)

Step 6

6 Divide the mixture into 8 portions and shape them into round cakes about 2 inches wide and 1 inch tall

Step 7

7 In a large nonstick skillet over medium-high heat, heat the oil until shimmering

Step 8

8 Place the remaining 1/3 cup of egg replacer in a small bowl

Step 9

9 Dip the patties in the egg replacer to coat in an even, thin layer, then transfer to the skillet

Step 10

10 Cook until evenly browned on each side, 2 to 3 minutes per side

Step 11

11 Transfer to a serving platter and serve warm, spooning the dressing on top

Step 12

12 NOTES:

Step 13

13 Pressing tofu is necessary to remove excess liquid

Step 14

14 Place the block of tofu (you can cut it in half horizontally) on a flat surface lined with a clean dish towel

Step 15

15 Place another clean dish towel on top, and weigh the tofu down using a heavy pot or pan on top of the tofu for 30 to 40 minutes

Step 16

16 If you don’t have egg replacer, substitute 1 tablespoon plant milk in the tofu mixture and then use a mixture of 2 tablespoons plant milk, 1 teaspoon potato starch and 1/4 teaspoon ground turmeric for dipping the cakes before frying