Melt-in-Your-Mouth Silken Tofu and Egg Pancake
Altolan’s Signature Silken Tofu and Egg Pancake Recipe
Introducing Altolan’s exquisite Silken Tofu and Egg Pancake recipe, boasting an incredible melt-in-your-mouth tenderness. The delicate texture of silken tofu combined with the savory richness of eggs creates a delightful pancake that everyone will love, easily made in your own kitchen. Discover the special tips for achieving an even softer result.
Ingredients- 1 packet Silken Tofu (approx. 300-350g)
- 3 fresh Eggs
- 1 Tbsp Milk (for extra softness)
- 1/2 Tbsp Soy Sauce (for umami)
- 1/2 Tbsp Sesame Seeds (for nutty flavor)
- 1/2 Tbsp Pancake Mix (for binding)
- 2 Tbsp Cooking Oil (for frying)
Cooking Instructions
Step 1
First, crack 3 fresh eggs into a wide bowl. Add 1 tablespoon of milk for added tenderness and 1/2 tablespoon of soy sauce for a touch of umami. Whisk them together with a whisk until smooth and well combined, ensuring there are no lumps. (Tip: Milk helps to make the egg mixture softer and more moist, contributing to that signature melt-in-your-mouth texture.)
Step 2
Add 1/2 tablespoon of sesame seeds to the egg mixture for a nutty aroma. Using crushed sesame seeds will enhance their fragrance. (Tip: Sesame seeds not only add a wonderful nutty flavor but also help to neutralize any eggy smell, so don’t skip this step.)
Step 3
Draining the silken tofu is a crucial step. Carefully cut the packet of silken tofu in half and place the contents into a container. Refrigerating it for about an hour will naturally release its water content, allowing the excess liquid (or ‘soup’ from the tofu) to drain. If you’re short on time, you can microwave it for 1 minute to quickly remove excess moisture. (Tip: This draining method is also excellent for making silken tofu stew, resulting in a cleaner, more flavorful dish. I used the microwave method today for speed.)
Step 4
Once the excess water has been drained from the silken tofu, carefully slice it into pieces about 1 to 1.5 cm thick. Slicing them too thinly might cause them to break apart, so maintaining a moderate thickness is recommended.
Step 5
Using a sieve, sprinkle 1/2 tablespoon of pancake mix evenly over the sliced silken tofu. (Tip: The pancake mix acts as a binder, helping the egg mixture adhere well to the tofu and preventing the pancake from breaking apart during cooking and serving.)
Step 6
Heat 2 tablespoons of cooking oil in a pan over medium-low heat. Carefully slide the silken tofu pieces into the pan as if you were serving them on a plate. Trying to place them one by one can increase the risk of them breaking. Pour half of the prepared egg mixture evenly over the silken tofu. Let it cook for about 1-2 minutes, and once the top starts to set slightly, pour the remaining egg mixture over it. This technique ensures the pancake becomes thicker and wonderfully moist.
Step 7
Here’s my secret tip! Covering the pan with a lid while cooking will help the pancake cook evenly from top to bottom, ensuring a perfectly tender interior. Let it cook for about 2-3 minutes.
Step 8
When the silken tofu pancake is about 80% cooked and the egg mixture on top is mostly set, it’s time to flip it. Check if the bottom side has turned a nice golden brown.
Step 9
To flip the pancake without it breaking, place a plate that is slightly larger than the pan over it. Then, firmly grasp both the pan and the plate together and flip them over in one swift motion. This method allows for a clean and neat flip.
Step 10
After flipping, cook the other side until it’s also golden brown. You can cover the pan again and let it cook for another 1-2 minutes. Since it was already 80% cooked, it won’t take long.
Step 11
Once both sides are beautifully golden brown, carefully slide the silken tofu pancake back into the pan. As it’s already cooked through, a brief final cook will make it perfect.
Step 12
And there you have it – the Altolan-style Silken Tofu and Egg Pancake is ready! Experience its incredibly tender, melt-in-your-mouth texture and delicate flavor. It’s best enjoyed fresh and warm.
