Japanese-Inspired Savory Silken Tofu Pancakes

Name: Japanese-Inspired Savory Silken Tofu Pancakes
Total time: 25 min
Yield: 2 serving(s)
Ingredients: 7 oz silken tofu (drained); 3 whole shiitake mushrooms (fresh, sliced); 2 whole green onions (chopped); 0.5 cup all-purpose flour; 1 whole egg (large); 2 tbsp soy sauce (for dipping sauce); 1 tbsp rice vinegar (for dipping sauce); 1 tsp grated fresh ginger (for dipping sauce); 1 tsp sesame oil (for dipping sauce); 2 tbsp vegetable oil (for frying)

A light and savory Japanese-style breakfast featuring silken tofu blended with green onions and shiitake mushrooms, pan-fried into delicate pancakes and served with a tangy soy-ginger dipping sauce.

Servings

Total time

25 min

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Steps

1
Drain the silken tofu gently and place it in a large mixing bowl. Use a fork or whisk to mash it lightly until smooth but still slightly textured.
2
Slice the shiitake mushrooms thinly and chop the green onions finely. Add both to the tofu bowl.
3
Add the all-purpose flour and the egg to the tofu mixture. Stir well until combined into a batter.
4
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
5
Spoon about 3 tablespoons of the batter per pancake into the skillet, shaping into rounds about 3 inches in diameter. Cook for 3-4 minutes until the bottom is golden and firm enough to flip.
6
Flip the pancakes carefully and cook another 3 minutes until golden and cooked through. Repeat with remaining batter, adding more oil as needed.
7
While pancakes cook, mix soy sauce, rice vinegar, grated ginger, and sesame oil in a small bowl to make the dipping sauce.
8
Serve the savory silken tofu pancakes warm with dipping sauce on the side.

Tips from the Chef

Handle silken tofu gently to maintain a soft texture in the pancakes.
Use fresh shiitake mushrooms for the best umami flavor.
Adjust the thickness of the batter with a little water or flour if too runny or thick.
Serve with additional sliced green onions or toasted sesame seeds if desired.