Aromatic Shiitake Mushroom and Silken Tofu Pancakes (Flourless)
Super Simple Flourless Shiitake Mushroom and Tofu Pancakes Recipe
On a drizzly autumn day, when you crave a light yet satisfying pancake, try making these healthy, flourless pancakes with fragrant shiitake mushrooms. They offer a delightful combination of earthy mushroom flavor and tender tofu, perfect for a guilt-free indulgence. Enjoy this nutritious and delicious treat!
Main Ingredients- 5 fresh shiitake mushrooms
- 1/3 block silken or soft tofu (approx. 100g), water squeezed out
- 2 fresh eggs
- 1 Tbsp cooking oil
- 1 Tbsp perilla oil (Korean sesame oil)
Seasoning & Garnish- Pinch of sea salt (to taste)
- Pinch of freshly ground black pepper
- 1 Tbsp toasted sesame seeds
- 1 Tbsp dried parsley flakes (optional)
- Pinch of sea salt (to taste)
- Pinch of freshly ground black pepper
- 1 Tbsp toasted sesame seeds
- 1 Tbsp dried parsley flakes (optional)
Cooking Instructions
Step 1
Wash the shiitake mushrooms thoroughly, trim the tough stems, and thinly slice the mushroom caps. Slicing them thinly will ensure they cook through and result in a tender pancake.
Step 2
Squeeze out as much water as possible from the tofu using a cheesecloth or paper towels. Mash the tofu finely with a fork or the back of a knife until there are no lumps. Removing excess water is crucial for the pancakes to hold their shape.
Step 3
In a large bowl, combine the thinly sliced shiitake mushrooms and the mashed tofu. Crack in the 2 fresh eggs, add a pinch of sea salt and a dash of black pepper. Gently mix everything together with chopsticks or a spatula until just combined. Be careful not to overmix.
Step 4
Once the ingredients are partially mixed, stir in the toasted sesame seeds and dried parsley flakes (if using). Mix gently again. The sesame seeds add a nutty aroma, and the parsley provides a subtle freshness.
Step 5
Heat 1 Tbsp of perilla oil and 1 Tbsp of cooking oil in a non-stick pan over medium-low heat. Once the oil is hot, ladle spoonfuls of the mushroom and tofu batter onto the pan. Use the back of the spoon to spread each portion into a thin, round pancake. Avoid making them too thick, as they might not cook through evenly.
Step 6
Since there’s no flour, wait until the edges of the pancakes turn golden brown and the surface appears slightly set before carefully flipping them. Keep the heat moderate to prevent burning, as the oils will help create a nice crust.
Step 7
Flip the pancakes and cook the other side until it’s also a beautiful golden brown. Your delicious shiitake mushroom and tofu pancakes are now ready! They are best enjoyed immediately while warm.
