Crispy on the outside, tender on the inside – these tofu pancakes are a delicious and surprisingly easy vegetarian delight. Forget bland tofu; this recipe transforms firm tofu into golden-brown, savory morsels bursting with flavor. We’ll use a simple, yet effective, batter to create the perfect texture, and a vibrant soy sauce glaze adds a touch of umami that will leave you wanting more. These pancakes are incredibly versatile; serve them as a satisfying appetizer, a light lunch, or a unique side dish to complement your favorite Asian-inspired meal.
Prepare to be amazed by how quickly and easily these flavorful pancakes come together. From prepping the tofu to achieving that perfect crispy exterior, this recipe offers clear instructions and helpful tips for every step. Ready to learn how to make these irresistible crispy tofu pancakes? Let's dive into the detailed, step-by-step process!
Tools Needed
- Large pan
- Plate or mold
- Airtight container
Ingredients
- Tofu: 500g (about 2 blocks)
- Soy Sauce (original or soup soy sauce): 2 tablespoons
- Brewed Soy Sauce: 2 tablespoons
- Sugar: 1/2 tablespoon
- Red Pepper Powder: 1 tablespoon
- Minced Garlic: 1 tablespoon
- Chopped Green Onion: 2 tablespoons
- Sesame Oil: 2 tablespoons
- Sesame Seeds: 1 tablespoon
- Cooking Oil
Step-by-Step Instructions
Step 1. Prepare and Marinate Tofu
- Prepare 500g of tofu (about two blocks).
- Cut the tofu in half, then slice into 1cm thick pieces. Drain some moisture by placing the tofu on a plate or mold.
- Combine soy sauce (original or soup soy sauce), brewed soy sauce, sugar, red pepper powder, minced garlic, chopped green onion, sesame oil, and sesame seeds. Mix well and set aside.
- While the tofu is still hot, transfer it to an airtight container.
- Layer the fried tofu in the container. Drizzle about half a teaspoon of the seasoning sauce over each layer of tofu. Repeat the layers until all the tofu and sauce are used.
Step 2. Pan-fry the Tofu
- Heat cooking oil in a pan. Add tofu slices and fry until golden brown on both sides, flipping occasionally.
Step 3. Assemble and Marinate
- While the tofu is still hot, transfer it to an airtight container.
- Layer the fried tofu in the container. Drizzle about half a teaspoon of the seasoning sauce over each layer of tofu. Repeat the layers until all the tofu and sauce are used.
Step 4. Rest and Serve
- For best results, let it sit for about an hour to allow the flavors to meld. It’s also delicious cold after refrigerating.
Read more: Gochujang Korean BBQ Rice Bowl: 15-Minute Recipe
Tips
- Draining excess moisture from the tofu before frying helps achieve a crispier result.
- Fry the tofu until it's golden brown for a chewy texture and rich flavor.
Nutrition
- N/A
FAQs
1. Can I use silken tofu instead of firm tofu?
No, silken tofu is too soft and will fall apart. Firm or extra-firm tofu is best for achieving a crispy pancake.
2. How can I make the pancakes crispier?
Ensure your tofu is well-pressed to remove excess water. Use a good amount of oil in the pan and cook over medium heat until golden brown on both sides.
3. Can I make the batter ahead of time?
Yes, you can prepare the batter up to a day in advance and store it in the refrigerator. Give it a good stir before using.
These crispy tofu pancakes are a testament to the delicious versatility of tofu, proving that vegetarian food can be both exciting and satisfying. With minimal ingredients and simple steps, you can enjoy a restaurant-quality meal in the comfort of your own home. So, gather your ingredients, and get ready to experience the delightful crunch and savory flavor of these easy Korean pancakes!