Tofu Veggie Pancakes
Tofu Veggie Pancakes are crisp around edges and smooth and silky smooth in the centre with plenty of fresh vegetables and crunchy fresh bamboo with a zingy dipping sauce. (Gluten-free, egg-free, vegan and lactose-free)
- 10 oz tofu soft
- ¼ teaspoon salt
- 2 to 3 tablespoon cornstarch
- 1 tablespoon olive oil
- 4 tablespoon bamboo shoots cooked and chopped
- 2 tablespoon bell peppers (red and yellow) finely chopped
- 1 tablespoon leek chopped (or garlic chives would be nice too)
- 2 tablespoon enoki mushrooms chopped fresh (not dried)
- 1 tablespoon tamari (soy) sauce
- ¼ teaspoon white pepper
- 1 teaspoon five spice powder
- 1 teaspoon orange zest (or crushed dried tangerine peel)
- cooking spray
- 1-2 tablespoon tamari (soy) sauce
- 1 clove garlic
peeled and chopped finely
- 1 teaspoon ginger peeled and grated - fresh
- ½ teaspoon sesame oil
- 1 teaspoon daikon radish (white Asian radish) grated- optional
Place your drained tofu in a bowl with salt and sprinkle on the salt. Let the tofu marinate for about 5 minutes (This process helps the water escape from the tofu, a tofu press if you have one of those would also be a great option). Drain the water from the tofu and mash with fork. Add about 2 to 3 tablespoons of cornstarch and mix well. You may need to add a little more cornstarch to get the right consistency, depending on how well you drained the water. You are looking for it to be the same consistency as super thick ricotta cheese or if you held your spoon on a tilt it stays on the spoon. Set aside.
Heat up 1 tablespoon of olive oil in wok and sauté the bamboo shoots, bell peppers, leeks, mushrooms just until the vegetables start to become aromatic or about 1 minute. Add tamari (soy) sauce, white powder, 5 spice powder, and orange zest and stir until well incorporated.
Add the cooked vegetable mixture to the tofu puree, add salt to taste and mix well.
Spray your non-stick frying pan with cooking spray and heat up to medium. Drop tablespoon of the tofu mixture into the pan and flatten gently. Fry gently about 2-3 minutes or until golden brown on each side. Be very careful when you turn them as they are very fragile. Also do not put your tofu veggie pancakes to close to one another in the pan or it will make it difficult to flip over. (If your first tofu veggie pancake was too difficult to turn, you need to add more cornstarch to your tofu veggie pancake batter and try it again.)
Make your dipping sauce. In a small bowl add tamari (soy) sauce, garlic, grated ginger, sesame oil and some grated diakon. Mix and serve with Tofu Veggie Pancakes. Enjoy!
The ingredient that makes this dish so fresh and lovely is the orange zest (or can use the little mandarin oranges that are in season now too), it really brightens the dish. In addition, I highly suggest the addition of crunchy fresh bamboo or even water chestnuts as it is nice to have the fun textures with the silky tofu pancake. However, use what you have on hand. This is a great recipe to use up those little bits and bobs of leftover vegetables.
The most important step is making sure your tofu is really dry. If you have a tofu press, that would be very handy. If not, just make sure after you allow the salt to draw out the moisture from the tofu, you dry it extra well with paper towels or tea towel.
Your tofu pancake batter needs to be as thicker than ricotta cheese or otherwise your pancakes will be very difficult to turn in the pan. We start out with adding about 2 tablespoons cornstarch and then just keep adding a little more at a time until we reach this consistency. When we can hold the spoon on an angle and the tofu stays on the spoon, you are there.
If you fry your first tofu veggie pancake and it is really difficult to turn or it crumbles, it is because you need to add more cornstarch to your pancake mixture. Add a little more cornstarch and give it a go again.
Serving: 1g | Calories: 261kcal | Carbohydrates: 17g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Sodium: 1308mg | Potassium: 163mg | Fiber: 3g | Sugar: 2g | Vitamin A: 414IU | Vitamin C: 16mg | Calcium: 190mg | Iron: 3mg