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    Crispy Tofu Skin Savory Pancakes

    clock-icon70 minutes
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    Pixicook editorial team

    Delicious and crispy savory pancakes made with tofu skin and vegetables.

    Ingredients for Crispy Tofu Skin Savory Pancakes

    units in
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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Dried Shiitake Mushrooms, about 3 medium

    0 oz

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    Boiling Water

    cups

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Carrot, finely diced

    cups

    Substitute chevron-down

    Jicama Or Water Chestnuts, peeled and finely diced

    cups

    Substitute chevron-down

    Fresh Or Thawed Frozen Tofu Skin

    0 oz

    Substitute chevron-down

    Pickled Mustard Greens, finely chopped

    cups

    Substitute chevron-down

    Fresh Cilantro Stems And Leaves Or Scallion Greens, finely chopped

    cups

    Substitute chevron-down

    Vegetarian Oyster Sauce Or Stir-Fry Sauce

    tablespoons

    Substitute chevron-down

    Sugar

    teaspoons

    Substitute chevron-down

    Ground White Pepper

    teaspoons

    Substitute chevron-down

    All Purpose Flour

    cups

    Substitute chevron-down

    Potato Starch Or Cornstarch

    tablespoons

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Chili Oil, for serving (optional)

    to taste

    Substitute chevron-down

    Soy Sauce, for serving (optional)

    to taste

    Substitute chevron-down

    Hoisin Sauce, for serving (optional)

    to taste

    Substitute chevron-down

    Vegetarian Oyster Sauce, for serving (optional)

    to taste

    Substitute chevron-down

    How to Make Crispy Tofu Skin Savory Pancakes

    1. Rehydrate Shiitake Mushrooms

    Rehydrate the dried shiitake mushrooms by soaking them in boiling water for 30 minutes. Once they are soft, drain them, snip off the stems, and finely chop the caps.

    2. Blanch Vegetables

    Bring a pot of salted water to a boil. Blanch the diced carrots, jicama (or water chestnuts), and chopped mushrooms for about 1-2 minutes until they are just tender. Use a slotted spoon to remove the vegetables and set them aside.

    3. Chop Tofu Skins

    Finely chop the tofu skins. You can use a food processor for this if you prefer a finer texture, but chopping by hand works just as well. Make sure to squeeze out any excess liquid from the tofu skins to avoid a watery batter.

    4. Combine Ingredients

    In a large bowl, combine the tofu skins, blanched vegetables, pickled mustard greens, cilantro, vegetarian oyster sauce, sugar, white pepper, and a pinch of salt. Mix thoroughly to ensure all the ingredients are evenly distributed.

    5. Add Flour and Starch

    Add the all-purpose flour and potato starch (or cornstarch) to the bowl. Stir until the mixture comes together to form a dough that can be easily shaped into balls.

    6. Form and Fry Pancakes

    Heat a skillet over medium-low heat and add the vegetable oil. Form the dough into small, even-sized balls and flatten them into pancakes with your hands. Place the pancakes into the hot skillet and fry them for about 4 minutes on each side, or until they are golden brown and crispy around the edges.

    7. Serve

    Once cooked, transfer the pancakes to a plate and serve them hot. You can accompany them with chili oil, soy sauce, hoisin sauce, or additional vegetarian oyster sauce for dipping if you like.

    Pitfalls and tips

    The Batter

    Aim for a batter that is thick enough to coat the back of a spoon but still pourable. This consistency is key for spreadable, crispy pancakes.

    Pan Selection and Temperature

    Use a non-stick or well-seasoned cast iron skillet preheated on medium-high heat, then lower slightly to prevent burning.

    Cooking Time

    Be patient and cook until the edges are golden and crispy before flipping, cooking one pancake at a time to ensure even browning.

    Oil Use

    Use a neutral oil with a high smoke point and make sure it's hot but not smoking before adding the batter for a crispy exterior.

    Seasoning

    Use fresh ingredients for aromatics and adjust the quantities of spices like soy sauce or five-spice powder to suit your taste preferences.


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