Crispy King Oyster Mushroom and Tofu Pancakes
How to Make King Oyster Mushroom and Tofu Pancakes
Experience the delightful crunch of king oyster mushrooms combined with the savory goodness of tofu in these delectable King Oyster Mushroom and Tofu Pancakes. This recipe offers a simple yet impressive meal or side dish. The addition of perilla leaves and chili peppers adds a fragrant and vibrant flavor profile, making them a perfect snack for kids too!
Main Ingredients- 1/2 block Tofu (approx. 150g)
- 1 package King Oyster Mushrooms (approx. 100g)
- 10 Perilla Leaves
- 2 Red Chili Peppers
- 1 Green Chili Pepper
- 3 Eggs
Cooking Instructions
Step 1
Take half a block of tofu and pat it dry with paper towels. Use the back of a knife (knife’s spine) to mash the tofu thoroughly until it’s crumbly and lump-free. This step ensures a softer texture when the pancakes are cooked.
Step 2
Rinse the king oyster mushrooms under running water and trim off the tough, woody base.
Step 3
Finely chop the trimmed king oyster mushrooms into pieces about 0.5cm thick. Avoid chopping them too thinly, as this can affect the texture. Aim for a noticeable bite.
Step 4
Stack the perilla leaves, roll them up tightly, and thinly slice them into shreds. Remove the seeds from the red and green chili peppers, then finely mince them. Adding chili peppers helps to cut through any richness and adds a pleasant kick.
Step 5
In a large bowl, combine the mashed tofu, chopped king oyster mushrooms, shredded perilla leaves, and minced chili peppers. Mix them together.
Step 6
Crack the 3 eggs into the bowl with the other ingredients and mix well to incorporate.
Step 7
Add 1/2 cup of almond flour to the mixture. Almond flour contributes a lovely nuttiness and crispiness to the pancakes, and it’s a great gluten-free alternative to regular flour.
Step 8
Season with 1 teaspoon of salt and a pinch of black pepper. Adjust the amount of pepper to your liking.
Step 9
Mix all the ingredients thoroughly to form a cohesive batter. Ensure there are no dry pockets of almond flour or tofu clumps; aim for a smooth, even mixture.
Step 10
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Using plenty of oil is key to achieving crispy, golden-brown pancakes without burning.
Step 11
Using a ladle or spoon, scoop portions of the batter and carefully drop them into the hot oil. Gently shape them into small, flat patties. Avoid overcrowding the pan; cook in batches if necessary.
Step 12
Cook the pancakes over medium-low heat, flipping them once they’re golden brown on one side, until both sides are beautifully golden and crispy. Ensure they are cooked through, with a tender interior. Be mindful of the heat to prevent burning the outside before the inside is cooked.
Step 13
Once perfectly cooked, transfer the King Oyster Mushroom and Tofu Pancakes to a serving plate. They are best enjoyed immediately while warm and crispy.
