Nutrient-Rich! Soft Zucchini and Tofu Pancakes Recipe
Nutrient-Rich! Soft Zucchini and Tofu Pancakes Recipe
How to Make Delicious Vegan Zucchini and Tofu Pancakes Packed with Protein
When you primarily eat a vegetarian diet, you might worry about insufficient protein intake. This recipe uses tofu, which is rich in plant-based protein, to create flavorful zucchini pancakes. These vegan-friendly pancakes are slightly crispy on the outside and wonderfully soft on the inside, making them a satisfying dish for everyone, young and old.
Main Ingredients- 1 Zucchini (medium size)
- 1/4 block Tofu (approx. 100g)
- 1/4 Onion
- 1/3 Carrot
- 1 Red chili pepper (for color)
Seasoning & Batter Ingredients- 0.5 Tbsp Seasoned Salt (for seasoning)
- 2 Tbsp Pancake Mix (for tofu filling)
- 2 Eggs
- 1 Tbsp Mirin (to remove egg odor)
- 1/4 Tbsp Salt (for egg wash seasoning)
- 3 Tbsp Pancake Mix (for coating zucchini)
- 5 Tbsp Cooking Oil (generously)
- 0.5 Tbsp Seasoned Salt (for seasoning)
- 2 Tbsp Pancake Mix (for tofu filling)
- 2 Eggs
- 1 Tbsp Mirin (to remove egg odor)
- 1/4 Tbsp Salt (for egg wash seasoning)
- 3 Tbsp Pancake Mix (for coating zucchini)
- 5 Tbsp Cooking Oil (generously)
Cooking Instructions
Step 1
First, wash and prepare 1 zucchini, 1/4 block of tofu (approx. 100g), 1/4 onion, 1/3 carrot, and 1 red chili pepper. Thoroughly washing your vegetables is the foundation of a delicious meal.
Step 2
Finely julienne the onion, carrot, and red chili pepper, then mince them finely on a cutting board with a knife. Mincing them this way will help them mix well with the zucchini filling and create a smoother texture.
Step 3
Slice the prepared zucchini into approximately 1cm thick rounds or half-moons. You can also cut them into squares if you prefer. Gently scoop out the seeds from the center of the zucchini using a spoon or a small scoop. Be careful not to scoop too deep.
Step 4
Wrap the 1/4 block of tofu in paper towels to lightly remove excess water. Then, place it in a bowl and crumble it into a fluffy texture using the back of a spoon or a fork, ensuring there are no large lumps. It’s important not to squeeze out all the water, as this can make the filling clump together.
Step 5
Add the minced onion, carrot, and red chili pepper from the previous step into the bowl with the crumbled tofu.
Step 6
Add 0.5 Tbsp of seasoned salt and 2 Tbsp of pancake mix to the bowl. Mix everything together thoroughly to create the tofu filling for the zucchini. Taste and adjust seasoning by adding a tiny bit more seasoned salt if needed.
Step 7
Carefully fill the hollowed-out zucchini shells with the prepared tofu mixture. Avoid overfilling so the filling doesn’t spill out; aim to fill it level with the zucchini surface.
Step 8
Coat the filled zucchini on all sides with 3 Tbsp of pancake mix. Dusting too thickly can make it taste floury, so aim for a thin, even coating.
Step 9
In a separate bowl, crack 2 eggs. Add 1 Tbsp of mirin and 1/4 Tbsp of salt, then whisk well to create an egg wash. Mirin helps to eliminate any eggy smell and adds flavor. Dip the zucchini filled with tofu into the egg wash, ensuring it’s evenly coated on all sides.
Step 10
Heat a pan over medium heat and add about 5 Tbsp of cooking oil. Place the egg-coated zucchini and tofu pancakes in the pan and fry them until golden brown on both sides. Adjust the heat to prevent burning and ensure the filling is cooked through.
Step 11
Once beautifully golden brown, remove the zucchini and tofu pancakes from the pan. Cut them into desired portions and arrange them attractively on a plate. Your healthy and delicious Zucchini and Tofu Pancakes are now complete! They are best enjoyed warm.
