Nutritious and Hearty Tofu and Vegetable Pancake Recipe
Making Delicious Tofu and Vegetable Pancakes with Fridge Staples
If you’re tired of bland tofu dishes, try making these special Tofu and Vegetable Pancakes using a variety of vegetables from your fridge! They are crispy on the outside, soft on the inside, and packed with flavor and nutrition, making them a perfect meal or snack.
Main Ingredients- 1 block firm tofu
- 1 onion
- 1/2 carrot
- 10 shiitake mushrooms
- 2 eggs
- 6 Tbsp potato starch
- 1/2 stalk green onion
- A little spicy green pepper (e.g., Cheongyang pepper)
- 4 red chili peppers
Seasoning and Others- 1 Tbsp soy sauce
- 3 pinches salt (approx. 1/4 tsp)
- 1 Tbsp sesame oil
- Cooking oil (for frying)
- 1 Tbsp soy sauce
- 3 pinches salt (approx. 1/4 tsp)
- 1 Tbsp sesame oil
- Cooking oil (for frying)
Cooking Instructions
Step 1
First, thoroughly drain the tofu using kitchen paper towels or a clean cloth. You can also place it on a sieve. Wash and prepare the vegetables from your fridge, such as onion, carrot, shiitake mushrooms, green onion, and chili peppers. Whisk 2 eggs and set aside. Measure out the potato starch.
Step 2
Finely chop all the prepared vegetables using a food processor or a knife. For the onion, which has a lot of moisture, it’s best to sauté it separately in a little oil until translucent to evaporate excess water. This will prevent the batter from becoming too watery and help it crisp up better.
Step 3
Place the drained tofu in a bowl and mash it with your hands or a tool. Add the finely chopped vegetables (including the sautéed onion), whisked eggs, 1 Tbsp soy sauce, 3 pinches of salt, and 1 Tbsp sesame oil. Mix well. Finally, add the 6 Tbsp potato starch and mix thoroughly, kneading slightly, until all ingredients are well combined. If the batter seems too wet, you can add a little more potato starch.
Step 4
This is the well-mixed batter. This batter remains firm even when stored in the refrigerator for over 30 minutes, with minimal water separation, making it easy to shape and fry. Check the consistency of the batter and adjust by adding a small amount of potato starch if necessary to achieve a non-runny texture.
Step 5
Preheat a frying pan over medium heat and add a generous amount of cooking oil. Scoop the batter with a spoon and place it onto the hot pan, then flatten it into a round, thin shape using the back of the spoon or a spatula. Be mindful of the heat to prevent burning.
Step 6
Frying gently over medium heat allows the pancakes to release easily from the pan and cook to a beautiful golden brown. Using a stainless steel pan helps prevent sticking and achieves an even color. Once one side is golden brown, flip and cook the other side similarly until golden brown.
Step 7
Your Tofu and Vegetable Pancakes are beautifully cooked and ready! They boast a crispy exterior, a soft interior, and a rich flavor profile from the tofu, vegetables, and chilies, making them a perfectly balanced dish in both taste and nutrition. Enjoy them immediately while warm for the best experience.
