egg bean dregs cakes

How to Make Tofu and Egg Pancakes: A Simple Recipe Guide

Tofu and egg pancakes are a nutritious, budget-friendly dish perfect for breakfast or a light meal. Here’s an easy, step-by-step guide to making them deliciously crispy yet tender.

Ingredients:

- 200g fresh tofu (silken or firm), crumbled

- 2 large eggs

- 50g all-purpose flour

- 2 green onions, finely chopped

- 1 tbsp soy sauce

- ½ tsp salt

- ¼ tsp black pepper

- 2 tbsp cooking oil (for frying)

Instructions:

1. Prepare the mixture: In a bowl, whisk the eggs until smooth. Add crumbled tofu, flour, chopped green onions, soy sauce, salt, and pepper. Stir well until combined—don’t overmix; a few lumps are fine.

2. Heat the pan: Place a non-stick skillet over medium heat. Add 1 tbsp oil and swirl to coat the pan evenly.

3. Fry the pancakes: Pour 2 tablespoons of the batter per pancake into the pan. Cook for 2–3 minutes until bubbles form on the surface and the edges turn golden.

4. Flip and cook: Gently flip each pancake with a spatula. Cook for another 1–2 minutes until both sides are crispy and cooked through.

5. Serve: Transfer to a plate, drizzle with extra soy sauce or a dash of chili sauce if desired. Enjoy hot!

Variations: Add grated carrots, corn, or cheese for extra flavor. These pancakes are versatile, gluten-free (use rice flour), and can be paired with yogurt or fresh salad for a balanced meal. Quick, easy, and packed with protein—this recipe is a keeper!