Description
These Tofu Vegetable Pancakes are a savory, protein-packed dish featuring silken tofu blended into a thick batter with shredded cabbage, zucchini, scallions, green chili, and garlic. Pan-fried to golden perfection, they are served with a flavorful hoisin-soy dipping sauce, making a perfect vegetarian and gluten-rich appetizer or light meal.
Ingredients
For the Pancakes
- 1, 16 oz container silken tofu (454g)
- 1 tsp kosher salt (plus more if needed)
- 1/2 tsp kala namak (black salt) or substitute with 1/2 tsp kosher salt
- 1 1/2 cup all-purpose flour, spooned and leveled (188g)
- 1/2 cup potato starch or 6 tbsp cornstarch, spooned and leveled (85g)
- 1 tsp baking powder
- 4 cups shredded cabbage
- 1 small zucchini (or 1/2 cup additional cabbage), shredded or julienned
- 6 scallions, thinly sliced
- 1 green chili pepper or jalapeño, thinly sliced
- 4 cloves garlic, grated
- 1 tbsp sesame oil
- Avocado oil for cooking
For the Dipping Sauce
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1/2 tbsp rice vinegar
- 2 tsp sesame seeds
Instructions
- Prepare Zucchini: Shred or julienne the zucchini to yield about 1/2 cup. Place it in a bowl with a pinch of salt on top to draw out moisture. Let it sit for 5 minutes, then squeeze out as much liquid as possible and set aside with the other shredded vegetables.
- Blend Tofu: Add the silken tofu, kosher salt, and kala namak into a blender cup. Blend until completely smooth to create a tofu mixture.
- Make Batter: In a large mixing bowl, whisk together the all-purpose flour, potato starch, and baking powder. Pour in the tofu mixture and whisk to form a thick batter. If the batter feels too thick or dry, gradually whisk in 1-2 tablespoons of water at a time until fully combined.
- Mix Vegetables: Add the shredded cabbage, zucchini, scallions, green chili pepper, grated garlic, and sesame oil to the batter. Use a spatula to gently fold until the vegetables are evenly distributed throughout the batter.
- Cook Pancakes: Heat about 1 tablespoon of avocado oil in a small to medium skillet over medium-low heat. Spoon a generous portion of the batter into the pan and spread it evenly into a thick circle. Cook undisturbed for 5-7 minutes until the bottom turns golden. Flip carefully and cook the other side for 5-6 minutes. Remove and repeat with remaining batter to make about three large pancakes.
- Prepare Dipping Sauce: In a small bowl, whisk together hoisin sauce, soy sauce, maple syrup, rice vinegar, and sesame seeds until well combined.
- Serve: Cut the pancakes into squares and serve warm with the prepared dipping sauce.
Notes
- Using kala namak adds an eggy flavor, but kosher salt can be used as a replacement if unavailable.
- Make sure to squeeze out zucchini moisture to prevent soggy pancakes.
- Adjust cooking temperature if pancakes brown too quickly; medium-low heat is ideal for even cooking.
- The dipping sauce can be customized with extra chili flakes or sesame oil for added heat and aroma.
- These pancakes are best enjoyed fresh but can be reheated in a skillet to retain crispiness.
