Soft Tofu and Zucchini Pancake: A Springtime Delight
Enjoy a Crispy Pancake on a Spring Rainy Day: Tofu and Zucchini Pancake Recipe
On a rainy spring day, a warm, freshly made Tofu and Zucchini Pancake is a perfect snack or accompaniment to makgeolli (Korean rice wine). Experience the wonderful harmony of soft tofu, crisp zucchini, and aromatic shiitake mushroom powder with this delightful recipe.
Golden Ratio Ingredients for Tofu and Zucchini Pancake- 1/2 zucchini (approx. 150g)
- 1/2 block firm tofu (approx. 150g), for pan-frying
- 50g green onions (about 5-6 stalks)
- 2 red chilies (for garnish and a hint of spice)
- 1 large egg
- 2 tablespoons pancake mix (approx. 30g)
- 2 tablespoons dried shiitake mushroom powder (for umami and aroma)
- 1/2 tablespoon fish sauce (or soy sauce for soup)
- A pinch of toasted sesame seeds (for nutty flavor)
- Plenty of cooking oil (for pan-frying)
Cooking Instructions
Step 1
First, wash the zucchini thoroughly and slice it thinly into half-moons. Cut the green onions into 3-4 cm lengths. Remove the seeds from the red chilies and slice them thinly to add color.
Step 2
Wrap the tofu in a clean kitchen towel and gently squeeze out excess water. Mash the tofu using the back of a knife. It’s best to leave some small chunks for texture, rather than mashing it completely smooth.
Step 3
In a large bowl, combine the mashed tofu, sliced zucchini, green onions, and red chilies. Crack in 1 fresh egg, then add 2 tablespoons of shiitake mushroom powder for a rich flavor and 1/2 tablespoon of fish sauce for umami.
Step 4
Finally, add 2 tablespoons of pancake mix and stir everything together until well combined. Adjust the batter consistency so it’s not too runny. (Add more pancake mix if needed).
Step 5
Heat a frying pan over medium heat and add a generous amount of cooking oil. Ladle about one scoop of the batter onto the pan and spread it thinly. Spreading it thinly is crucial to ensure the pancake cooks through properly.
Step 6
Once one side is golden brown and crispy, flip the pancake and cook the other side until golden brown. Once both sides are nicely browned, transfer the pancakes to a plate lined with paper towels to drain any excess oil. Arrange them attractively on a serving dish.
Step 7
Finally, sprinkle a pinch of toasted sesame seeds over the pancakes for an extra nutty aroma. Your delicious Tofu and Zucchini Pancakes are ready to be enjoyed, especially on a rainy spring day. They are best served immediately while warm.
