Nutritious & Easy Vegetable Tofu Pancakes Recipe
Nutritious & Easy Vegetable Tofu Pancakes Recipe
Delicious Vegetable Tofu Pancakes with a Perfect Blend of Veggies and Soft Tofu
Tofu, a staple ingredient on our tables, is incredibly nutritious and budget-friendly. It’s delicious in stews, dumplings, mixed into vegetable dishes, or pan-fried and simmered. It’s also a healthy option for diets. I love cooking with tofu and eggs, often featuring them in our meals. Recently, due to a busy schedule, I made a simple dish with tofu and found I had a little leftover. So, I decided to make these delightful vegetable tofu pancakes using some extra vegetables from the fridge! They are golden brown on the outside, wonderfully soft on the inside, and so addictive you won’t be able to stop reaching for more.
Main Ingredients- Tofu 180g (firm or regular block works)
- Scallions 2 Tbsp (finely chopped)
- Carrot 1 Tbsp (finely minced)
- Egg 1 large
Seasoning & Others- Salt 2 pinches (adjust to taste)
- Black pepper a dash (to taste)
- Cooking oil ample amount (for frying)
- Salt 2 pinches (adjust to taste)
- Black pepper a dash (to taste)
- Cooking oil ample amount (for frying)
Cooking Instructions
Step 1
First, we’ll gently remove some moisture from the tofu to make it soft and warm. Place the tofu on a microwave-safe dish and heat it for about 1-2 minutes. This process helps evaporate excess moisture, making the tofu easier to mash and resulting in a smoother texture.
Step 2
After microwaving, carefully place the warm tofu on a sieve to drain any excess water. You don’t need to squeeze it too hard.
Step 3
Now, let’s prepare the vegetables. Finely chop the scallions to get 2 tablespoons’ worth. Mince the carrot very finely until you have 1 tablespoon. Smaller vegetable pieces will lead to a softer pancake texture.
Step 4
Put the drained tofu into a bowl. Use a fork or a masher to break it down into a fine, lump-free paste. Season the mashed tofu with 2 pinches of salt and a dash of black pepper.
Step 5
Add the prepared chopped scallions, minced carrot, and 1 egg to the well-mashed tofu. Mix everything thoroughly until well combined. If the mixture seems too wet, you can add about 1 tablespoon of flour or cornstarch to help it bind better. (However, if you’ve mashed the tofu well and drained it properly, the egg alone should be sufficient to hold it together!)
Step 6
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Using a spoon, scoop portions of the mixture and drop them into the pan, shaping them into small, flat rounds. Making them bite-sized is convenient for eating.
Step 7
It’s important to cook them until golden brown on both sides. Once the bottom is sufficiently cooked and crispy, carefully flip them over. Avoid flipping too often, as this can break the pancakes. Cook until both sides are nicely golden and delicious.
Step 8
Even with minimal moisture removed and just a few vegetables, the inherent nuttiness and rich flavor of the tofu shine through in these special tofu pancakes! They are incredibly simple to make and so addictive, you’ll find yourself reaching for them again and again. Enjoy them while they’re warm!
