Japanese-Inspired Savory Silken Tofu Pancakes
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.
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.