100 minutes
Delightful crispy pancakes made with tofu skin and a variety of vegetables, perfect as a snack or appetizer.
Boiling Water
cups
pinches
Carrot, finely diced
cups
Jicama, peeled and finely diced
cups
Fresh Tofu Skin, fresh or thawed frozen
0 oz
Pickled Mustard Greens, finely chopped
cups
Cilantro, finely chopped
cups
Vegetarian Oyster Sauce
tablespoons
teaspoons
teaspoons
cups
tablespoons
tablespoons
to taste
to taste
to taste
1. Soak the Shiitake Mushrooms
Soak the dried shiitake mushrooms in boiling water for about 30 minutes until they are soft and pliable. Drain and finely chop the mushrooms.
2. Blanch the Vegetables
Bring a pot of water to a boil, add a pinch of kosher salt, and blanch the diced carrots, jicama, and soaked mushrooms for about 1-2 minutes. Remove them from the water and set them aside.
3. Prepare the Tofu Skin
Chop the tofu skin finely. If using a food processor, pulse the tofu skin to achieve a loose, cream-colored mixture.
4. Mix the Ingredients
In a large mixing bowl, combine the blanched vegetables, chopped tofu skin, pickled mustard greens, cilantro, vegetarian oyster sauce, sugar, ground white pepper, and a pinch of salt. Mix well.
5. Bind the Mixture
Add the all-purpose flour and potato starch to the bowl. Use your hands to incorporate these dry ingredients until the mixture can form balls easily.
6. Shape the Pancakes
Shape the mixture into small pancakes, each about 2 inches in diameter and ¾ inch thick.
7. Fry the Pancakes
Heat a skillet over medium-low heat until hot. Add the vegetable oil and carefully place the pancakes in the hot oil. Fry for about 4 minutes on each side, or until golden brown and crisp.
8. Serve the Pancakes
Transfer the pancakes to a plate and serve hot with chili oil, soy sauce, hoisin sauce, or vegetarian oyster sauce.
Preheat your non-stick skillet or griddle over medium heat and use a neutral oil with a high smoke point for frying to ensure a crispy exterior without burning.
Opt for the freshest tofu skin you can find. Fresh yuba is more pliable and has a richer flavor. If you're using dried yuba, ensure it's properly rehydrated by soaking it in warm water until it's flexible. This will prevent tearing when you're folding or wrapping the pancakes.
Cook the pancakes in batches to ensure each pancake has enough space to crisp up.
The batter should be just thick enough to coat the back of a spoon but still pourable for the desired crispiness.
Ensure vegetables are finely and uniformly chopped for even cooking, easier shaping, and consistent texture throughout the pancakes.
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