Crispy and Moist Zucchini and Tofu Pancakes: A Special Recipe Perfect for Holidays
The Perfect Match of Chewy Zucchini and Soft Tofu! How to Make Zucchini Tofu Pancakes with Care
Today, I’m sharing a special pan-fried dish that would be wonderful for holiday gatherings. Many people make tofu pancakes or zucchini pancakes separately, but I’ve combined them into one! This recipe creates pancakes that are crispy on the outside and wonderfully moist on the inside. It’s a flavor that everyone from kids to adults will love, so impress your loved ones this holiday season with these thoughtfully made Zucchini Tofu Pancakes!
Main Ingredients- 1/2 Zucchini
- 1 block Firm Tofu
- 2 Eggs
Cooking Instructions
Step 1
First, wash the zucchini thoroughly. Then, slice it thinly on the diagonal to about 0.5 cm thickness. Sprinkle the sliced zucchini with salt and let it sit for about 5 minutes to draw out moisture. This step helps prevent the zucchini from becoming mushy when pan-frying, resulting in a more delicious pancake.
Step 2
Cut the firm tofu into pieces that match the width of the sliced zucchini, about 1 cm thick. Lightly sprinkle salt on the tofu pieces as well, to season them and remove excess moisture. If you want to enhance the tofu’s flavor, pressing it with paper towels to absorb water is also a great method.
Step 3
Gently pat the moisture from the zucchini dry with paper towels. Add 2 tablespoons of pancake mix to the dried zucchini slices and coat them evenly. The pancake mix will help absorb any remaining moisture, making the pancakes crispier, and also acts as a binder, helping the ingredients stick together.
Step 4
Now it’s time to assemble the pancakes. Place one slice of zucchini on a piece of tofu, then wrap another slice of zucchini around the tofu to create a sandwich. This way, you can enjoy the softness of the tofu and the texture of the zucchini simultaneously. In a separate bowl, crack the 2 eggs and add two pinches of salt, then whisk them well. Dip the assembled zucchini-tofu sandwiches into the egg mixture, ensuring they are fully coated.
Step 5
Heat a pan with a generous amount of cooking oil over medium-low heat. Place the egg-coated zucchini-tofu pancakes in the hot oil. Once the first side is golden brown, carefully flip them over. Continue to cook, turning them to ensure all sides, including the edges, are browned to a beautiful golden hue. This process will result in delicious Zucchini Tofu Pancakes that are crispy on the outside and moist on the inside. They are best enjoyed immediately while warm!
