Zucchini and Tofu Pancakes with Rice Paper
A Hearty and Nutritious Dish: Zucchini and Tofu Pancakes with Rice Paper, Perfect as a Meal Replacement!
Zucchini is a vegetable I always stock up on when it’s affordable! I got two for just 990 won and decided to make something a little different. Introducing Zucchini and Tofu Pancakes wrapped in crispy rice paper! They offer a delightful combination of soft zucchini, savory tofu, and a crunchy texture. These pancakes are perfect as a side dish for rice or even as a satisfying snack. Let’s make them easily at home!
Main Ingredients
- 1 medium zucchini
- 1/2 block firm tofu (approx. 150g)
- 6 sheets of rice paper
Batter Seasoning
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1/3 tsp salt
- 1/2 Tbsp starch (cornstarch or potato starch)
- Pinch of black pepper
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1/3 tsp salt
- 1/2 Tbsp starch (cornstarch or potato starch)
- Pinch of black pepper
Cooking Instructions
Step 1
Wash the zucchini thoroughly. Cut it in half lengthwise, scoop out the seeds if desired, and julienne it into thin strips, about 0.3 cm thick. Place the julienned zucchini in a large bowl, sprinkle with 1 teaspoon of salt, and let it sit for 10 minutes. This process draws out excess moisture, preventing the zucchini from becoming mushy and improving the texture.
Step 2
Wrap the half block of tofu in a clean kitchen towel or cheesecloth and press firmly to squeeze out as much water as possible. Removing excess water is crucial for a crispier pancake and to prevent the batter from becoming too wet.
Step 3
Gently squeeze out the moisture from the salted zucchini. In the bowl with the drained zucchini, add the pressed tofu. If you like a bit of heat, finely chopped 1 Cheongyang chili pepper can be added here. Add 1 tsp soy sauce, 1 tsp sesame oil, 1/3 tsp salt, 1/2 Tbsp starch, and a pinch of black pepper. Mix everything together well, using a spatula or your hands, until it forms a cohesive batter. Knead it slightly to ensure all ingredients are well combined.
Step 4
Heat a non-stick pan over medium-low heat and add enough cooking oil. Place one sheet of dry rice paper in the pan. Reduce the heat to low. Spoon a portion of the zucchini and tofu batter onto the rice paper and spread it out thinly, keeping it within the edges of the rice paper.
Step 5
Dip another sheet of rice paper in water briefly, shake off excess water, and place it on top of the batter. This creates a double layer of rice paper, resulting in a crispier pancake with a pleasant chew. Gently press down to ensure the batter adheres well to the rice paper as it cooks.
Step 6
Cook over medium-low heat until the bottom is golden brown and crisp. Carefully flip the pancake and cook the other side until it’s also golden brown and crispy. For an extra crisp finish, you can cook it for a few extra seconds after flipping. Once cooked, cut the pancake into desired serving sizes. For the dipping sauce, mix 1 Tbsp soy sauce, 1 Tbsp vinegar, and 1/2 Tbsp plum extract. Dip the hot, crispy pancakes into the sauce and enjoy this delicious and satisfying dish!
