Special Zucchini and Eggplant Tofu Pancakes
A Unique Way to Enjoy Zucchini and Eggplant Together: Introducing a Special Pancake Recipe!
With an abundance of zucchini and eggplant in season, we’ve devised a way to make them even more delicious! This recipe combines these versatile vegetables with soft, mashed tofu, creating a pancake that’s wonderfully tender and subtly flavored. While the texture is delightful, the initial reaction from family members wasn’t overwhelmingly positive, though my husband did remark that elders might enjoy it. Personally, I found the combination of savory shiitake mushroom aroma, soft tofu, and fresh vegetables to be satisfying enough for a single try, though perhaps not a repeat. The seasoning might feel a bit light, but this zucchini and eggplant pancake is a healthy option to try. Enjoy this wholesome dish!
Main Ingredients- 2/3 Zucchini
- 2/3 Eggplant
- 10 cm White part of Green Onion (finely chopped)
- 3-4 Shiitake Mushrooms
Batter & Seasoning- 1 block Tofu (approx. 300g)
- 2 Eggs
- 1 tsp Sesame Oil
- 1 tsp Soy Sauce
- 1/3 – 1/2 tsp Salt (adjust to taste)
- 2 Tbsp Pancake Mix
- 1 block Tofu (approx. 300g)
- 2 Eggs
- 1 tsp Sesame Oil
- 1 tsp Soy Sauce
- 1/3 – 1/2 tsp Salt (adjust to taste)
- 2 Tbsp Pancake Mix
Cooking Instructions
Step 1
Slice the zucchini and eggplant into approximately 0.5 cm thick pieces of similar width. Lightly sprinkle salt on the sliced zucchini and eggplant and let them sit for about 5 minutes to pre-season. This process helps to draw out moisture, resulting in a chewier texture.
Step 2
Gently pat dry the pre-seasoned zucchini and eggplant with a paper towel to remove excess moisture. Ensure the mashed tofu is well-drained. In a bowl, combine the drained tofu, 2 eggs, 1 tsp sesame oil, 1 tsp soy sauce, 1/3 to 1/2 tsp salt (adjust to your preference), and 2 Tbsp of pancake mix. Mix everything thoroughly until a well-combined batter is formed. You can adjust the saltiness to your liking.
Step 3
Lightly coat both sides of the prepared zucchini and eggplant slices with a thin layer of starch or pancake mix. This coating helps the batter adhere better and makes the pancakes crispier when fried.
Step 4
Now it’s time to assemble the pancakes. Place a moderate amount of the prepared batter onto one slice of zucchini. Then, cover it with a slice of eggplant, creating a sandwich-like structure. It’s important not to use too much batter, keeping the filling layer relatively thin.
Step 5
Preheat a pan over medium heat and add a generous amount of cooking oil. Carefully place the assembled zucchini and eggplant sandwiches into the hot pan. Fry them, flipping occasionally, until golden brown and crispy on both sides. Cooking each side for about 3-4 minutes should ensure they are cooked through. These zucchini and eggplant tofu pancakes are best enjoyed warm!
