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.