Soft Tofu and Egg Pancakes: Easy and Delicious Homemade Side Dish
Delicate and Delicious Tofu and Egg Pancakes: A Recipe Everyone Will Love
Whip up a delightful side dish with tofu and eggs from your fridge! This recipe is foolproof, combining a tender texture with a savory flavor that appeals to everyone, from children to adults. It’s perfect as a side for rice or even as a simple appetizer.
Main Ingredients- 400g firm tofu (firm pan-frying tofu recommended)
- 2 large eggs
- 3 pinches of salt
- 1/2 stalk of green onion (use the white and light green parts)
- 10 Tbsp potato starch (cornstarch or flour can be substituted; adds a nice texture)
- 5-6 Tbsp cooking oil (be generous)
Cooking Instructions
Step 1
Gently press the 400g of tofu using paper towels or a clean kitchen cloth to remove excess water. This step is crucial to prevent the tofu from breaking apart during cooking and to help it hold its shape.
Step 2
Cut the drained tofu into bite-sized pieces, about 1 to 1.5 cm thick. Cutting them slightly thicker will help them maintain their structure better than very thin slices.
Step 3
Arrange the cut tofu pieces on a plate or tray. Sprinkle one pinch of salt over them, then another pinch. This lightly seasons the tofu and enhances its natural flavor.
Step 4
In a bowl, crack the 2 eggs and add another pinch of salt. Whisk the eggs well until the yolks and whites are fully combined. A light seasoning is best to not overpower the tofu’s taste.
Step 5
Finely chop about half a stalk of green onion, focusing on the white and light green parts. Add the chopped green onions to the beaten egg mixture and stir to combine. This will add a wonderful aroma.
Step 6
Evenly coat both sides of each tofu piece with potato starch. This coating helps the egg mixture adhere better and creates a slightly crispy exterior.
Step 7
Dip the starch-coated tofu pieces into the prepared egg mixture, ensuring both sides are fully coated. Let any excess egg drip off before cooking.
Step 8
Heat 2-3 tablespoons of cooking oil in a frying pan over medium-low heat. Carefully place the egg-coated tofu pieces in the pan, ensuring not to overcrowd it. Cook gently.
Step 9
Once the bottom side is golden brown and lightly crisp, carefully flip each piece to cook the other side until it’s also golden brown. Add a little more oil if needed to prevent sticking and ensure even cooking.
Step 10
When both sides are beautifully golden brown, your delicious Tofu and Egg Pancakes are ready! They are best served hot. Enjoy this simple yet satisfying dish!
