Savory Tofu Pancakes with Shrimp
Beautiful and Nutritious Tofu Pancakes with Shrimp – Easy & Elegant
This is a visually appealing and nutritious shrimp and tofu pancake recipe that’s surprisingly simple to make. It’s a perfect dish to impress and offers a wonderful balance of textures and flavors, making it a great addition to any meal.
Ingredients- 1 block Tofu (approx. 300g)
- 100g Cocktail Shrimp
- 1 Egg
- 15g Scallion greens (leaf part only)
- Vegetable oil, for frying
- Salt, to taste
Cooking Instructions
Step 1
Let’s begin by preparing all the ingredients for your shrimp and tofu pancakes. The tofu will provide a soft base, while the cocktail shrimp add a delightful pop of texture and sweetness. Scallions bring a subtle aromatic freshness, and the egg will create a lovely binding and golden exterior.
Step 2
Slice the tofu into bite-sized pieces, about 1.5-2cm thick, into squares or rectangles. Lightly sprinkle salt over the sliced tofu and let it sit for about 5 minutes. This helps to draw out excess moisture, preventing the tofu from breaking apart while cooking and subtly seasons it.
Step 3
Slice the tofu into bite-sized pieces and sprinkle lightly with salt to season and allow it to rest. (This step is the same as the previous one, focusing on moisture removal and seasoning).
Step 4
Crack the egg into a bowl, remove the chalaza (the stringy white part), add a pinch of salt, and whisk well to create the egg batter. If using frozen cocktail shrimp, rinse them under cold or lightly salted water to thaw. Gently pat them dry with paper towels to remove excess moisture; this helps them to crisp up nicely when cooked.
Step 5
Using paper towels, firmly press down on the salted tofu slices to absorb any remaining moisture. Removing excess water is crucial to prevent oil splattering and to achieve a beautifully golden and slightly crisp exterior for the tofu.
Step 6
Now, let’s start cooking! Heat a generous amount of vegetable oil in a non-stick skillet over medium-low heat. Carefully place the dried tofu slices into the hot oil. Pan-fry them until they are golden brown on both sides. Once lightly browned, brush each piece of tofu with the whisked egg batter. Arrange one thawed cocktail shrimp on top of each tofu piece. You can also place a small amount of finely chopped scallion greens around or on the shrimp, and then add a little more egg batter to help secure the shrimp and scallions to the tofu.
Step 7
Gently flip the tofu pancakes and cook the other side until golden brown and the shrimp are pink and cooked through. Continue flipping and cooking as needed to ensure everything is beautifully browned and cooked. Your delicious Shrimp and Tofu Pancakes are now ready! Serve immediately while warm to best enjoy the delightful combination of tender tofu and succulent shrimp.
