Simple Rice Cooker Tofu and Egg Pancake
Fluffy Tofu and Egg Pancake Made in a Rice Cooker
A simple yet healthy and nutritious Tofu and Egg Pancake that’s perfect for a quick meal. Its soft texture and mild flavor make it an excellent choice for kids’ snacks, a side dish, or even a light appetizer. Making it in the rice cooker allows for a healthier preparation with less oil.
Main Ingredients
- Tofu 50g
- Egg 1 large
Cooking Instructions
Step 1
First, prepare 50g of tofu. Lightly pat the tofu dry with paper towels. Then, use a fork or spoon to mash the tofu into a fine, smooth consistency, ensuring there are no large lumps. Mashing it until it resembles rice grains will enhance the texture.
Step 2
In a bowl, combine the mashed tofu. Crack in 1 large egg. Add the finely minced onion (40g), 1 tablespoon of soy sauce, and a pinch of black pepper for flavor. If desired, add a pinch of salt to adjust the seasoning. Mix all the ingredients together with a spoon until you have a smooth batter.
Step 3
Now, prepare the rice cooker. Pour 2 tablespoons of cooking oil into the bottom of the rice cooker pot. Spread the oil evenly to coat the surface. This step helps prevent the pancake from sticking and ensures a golden-brown finish.
Step 4
Pour the prepared tofu and egg batter into the rice cooker pot. Use a spoon or spatula to spread the batter evenly into a thin layer across the bottom of the pot. It’s important to ensure the thickness is consistent, especially around the edges.
Step 5
Select the ‘Reheat’ or a similar cooking function on your rice cooker and cook for approximately 9 minutes. The cooking time may vary slightly depending on your rice cooker model. Once done, slice the pancake into your desired pieces and serve warm. It’s best enjoyed fresh off the heat for the softest texture. This is a great option for a light meal, a delightful snack, or even a delicious side dish. It pairs wonderfully with a cold beverage as an appetizer!
