Fresh Sea Purslane and Tofu Pancakes
Nutritious Low-Sodium Sea Purslane Tofu Pancakes
We’ve made delicious tofu pancakes featuring sea purslane, a vibrant and nutritious spring vegetable! These pancakes are a delightful way to enjoy the subtle aroma of spring. The beautiful green hue from the sea purslane coats the golden-brown pancakes, creating a visually appealing and flavorful dish. Enjoy this unique spring delicacy!
Ingredients- 1 small block of tofu
- 1 handful of sea purslane (approx. 50g)
- 2 large eggs
- A pinch of flour or pancake mix
- 1 red chili pepper
- Pinch of salt (for tofu seasoning)
- 1 Tbsp cooking wine (to remove egg smell)
- Vegetable oil or cooking oil for pan-frying
Cooking Instructions
Step 1
First, prepare all the ingredients needed for the dish. Wash and trim everything thoroughly, ensuring you’re ready to start cooking.
Step 2
Cut the tofu into bite-sized pieces, about 1cm thick (squares or half-moons are good). Sprinkle a pinch of salt over the cut tofu and let it sit for about 5 minutes to season lightly. This helps the tofu absorb flavor and taste better.
Step 3
Rinse the fresh sea purslane under running water and pat it dry. Finely chop the sea purslane into small pieces, about 0.5cm in length. For the red chili pepper, remove the stem and seeds, then finely mince it as well. (You can adjust the amount or omit it if you prefer less heat.)
Step 4
In a bowl, crack the 2 eggs. Use a fork or whisk to remove the chalazae (the white stringy bits). Add 1 tablespoon of cooking wine and a tiny pinch of salt (adjust based on the salt used for the tofu) to the eggs. Whisk everything together thoroughly to create a well-beaten egg mixture. The cooking wine helps to eliminate any eggy smell.
Step 5
Add the finely chopped sea purslane and red chili pepper to the egg mixture prepared in step 3. Gently stir with a fork to ensure all ingredients are evenly combined. This will create a flavorful batter infused with the fresh aroma of sea purslane and the vibrant color of the chili.
Step 6
Using paper towels, gently press down on the tofu pieces to remove any excess moisture. This step is crucial for making the pancakes crispy and preventing them from absorbing too much oil.
Step 7
Lightly coat both sides of the moisture-removed tofu with flour or pancake mix. This light dusting of flour helps the egg batter adhere better to the tofu.
Step 8
Dip the floured tofu pieces into the sea purslane-egg mixture prepared in step 4, ensuring both sides are evenly coated. Gently coat the tofu with the batter.
Step 9
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Carefully place the battered tofu pieces into the hot oil, one by one. Avoid using high heat, as this can cause them to burn quickly. Once one side is golden brown and cooked through, flip the pancakes and cook the other side until golden brown and crispy. Your delicious sea purslane and tofu pancakes are now ready!
