Soft Tofu and Vegetable Pancakes: Perfect for Kids’ Meals & Dieting!
Soft Tofu and Vegetable Pancakes: Perfect for Kids’ Meals & Dieting!
How to Make Delicious Tofu Vegetable Pancakes, Featuring Mashed Tofu and Fresh Veggies
A healthy and tasty pancake dish made with tofu and fresh vegetables. Its soft texture makes it a wonderful option for children’s side dishes or snacks, and its low-calorie, high-protein content makes it ideal for a diet meal plan. Create a wonderful meal with simple ingredients!
Main Ingredients- Tofu 400g (firm, for pan-frying)
- Carrots 70g
- Shiitake mushrooms 2
- Eggs 2
Cooking Instructions
Step 1
First, prepare the main ingredients for the pancakes: 400g of tofu, 70g of carrots, 2 fresh shiitake mushrooms, and 2 eggs. Wash all ingredients thoroughly.
Step 2
Removing moisture from the tofu is crucial. Wrap the 400g of tofu tightly with paper towels and press, or cover with plastic wrap and microwave for about 1 minute to dry out the moisture. This will make the tofu firmer and easier to mash.
Step 3
Now, let’s mash the tofu! Lay the flat side of a knife blade on the tofu and gently push it to mash. Mash it until the pieces are fine and crumbly, avoiding large lumps. Mashing it in advance will ensure the batter mixes smoothly without clumps.
Step 4
Squeeze out any remaining moisture from the mashed tofu. Place the mashed tofu in a cheesecloth or clean kitchen towel and wring it out firmly with both hands to remove as much water as possible. Squeezing over a wide bowl or colander, rather than directly in the sink, will help keep your workspace cleaner and more effectively remove moisture.
Step 5
Finely dice the carrots instead of julienning them. This will provide a pleasant texture when you bite into the pancake. The carrots will also add a lovely color to the dish.
Step 6
Similarly, remove the stems from the shiitake mushrooms and finely dice the caps. The savory aroma of the shiitake mushrooms will further enrich the flavor of the tofu and vegetable pancake.
Step 7
In a large mixing bowl, combine the drained mashed tofu, 2 lightly beaten eggs, a pinch of salt, a little black pepper, and 2 tablespoons of cornstarch (levelled off). Ensure everything is ready to mix.
Step 8
Now, mix all the ingredients thoroughly. Use a spoon to mash and combine the tofu, vegetables, and eggs, as if you were whisking the eggs. Mix until the mixture becomes slightly sticky and well combined.
Step 9
Since we haven’t added a lot of cornstarch to the tofu, the batter might not hold its shape perfectly. Scoop a generous spoonful of the batter and form it into a flattened round shape, or shape it into a ball before placing it in the pan.
Step 10
Heat a generous amount of cooking oil in a pan. Place the shaped batter onto the hot pan. Use the back of a spoon or a spatula to gently press and spread the batter into your desired shape. You can gently tap the sides to create a round and aesthetically pleasing form.
Step 11
Because the eggs are in the batter, the pancakes can brown quickly. It’s important to control the heat. Cook over medium-low heat until golden brown. If the heat is too high, the outside might burn before the inside is cooked. Since there are no ingredients that require long cooking, just cook until nicely golden on both sides. Aim for about 3-4 minutes per side. To ensure it’s cooked through, it’s best not to make the pancakes too thick.
