Crispy Tomato and Tofu Pancakes
Make Delicious and Crispy Tomato Tofu Pancakes Packed with Vegetables, Perfect for Kids
A delightful dish designed to make tomatoes and vegetables appealing and easy for children to enjoy. This recipe is also an excellent accompaniment for drinks and requires minimal preparation.
Ingredients
- 3 ripe tomatoes
- 1 block of firm tofu
- 200g ground pork
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1 large egg
- 2 cups cornstarch (or potato starch)
- 1 tablespoon chicken stock
- 1/2 tablespoon minced garlic
- Vegetable oil for frying, as needed
- 1/2 green bell pepper (or other colored bell pepper)
- 1/4 onion
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
Begin by seasoning the ground pork. In a bowl, combine the ground pork with a pinch of salt, 1/2 tablespoon of minced garlic, and a pinch of black pepper. Mix well until thoroughly combined. This initial seasoning enhances the flavor and tenderness of the pork.
Step 2
Wash the tomatoes thoroughly under running water. Make a shallow cross-shaped incision at the top of each tomato. Carefully place the tomatoes into boiling water and blanch for about 10-20 seconds, turning them gently. This process makes peeling the skin effortless.
Step 3
Once blanched, transfer the tomatoes to a bowl of cold water to cool them down slightly. The skin should now peel away easily along the scored lines. Finely chop the peeled tomatoes. If there are too many seeds, you can remove some of them.
Step 4
Prepare the vegetables: finely julienne the red bell pepper, yellow bell pepper, green bell pepper, and onion. Ensure they are cut into thin, uniform strips for even cooking and a pleasant texture within the pancake mixture.
Step 5
Drain the tofu very well. Place the tofu block on a clean kitchen towel or cheesecloth and press down firmly to remove as much moisture as possible. Excess water can make the batter too loose. Once drained, mash the tofu thoroughly until it’s smooth and free of lumps.
Step 6
In a large bowl, combine the mashed tofu, seasoned ground pork, julienned vegetables, and the egg. Add 1 tablespoon of chicken stock for enhanced flavor and seasoning. Mix everything together thoroughly until well incorporated into a cohesive mixture.
Step 7
Gradually add the 2 cups of cornstarch (or potato starch) to the mixture, stirring until a cohesive batter forms. The consistency should be thick enough to hold its shape but not overly stiff. Heat a generous amount of vegetable oil in a skillet over medium heat. Using a spoon, scoop portions of the batter and carefully place them into the hot oil to form small pancakes. Fry until golden brown on one side, then flip and cook the other side until done. Avoid overcooking to maintain a delightful crispiness.
Step 8
For an adult version or if you prefer a spicy kick, consider adding finely chopped chives and Korean green chili peppers (cheongyang peppers) to the batter in the final step. This adds a wonderful zesty and spicy element to the tomato tofu pancakes. Serve them with soy sauce or ketchup for dipping. Enjoy!
