bean dregs egg cakes

How to Make Tofu Pulp and Egg Pancakes

Tofu pulp and egg pancakes are a nutritious, budget-friendly dish that turns leftover soybean pulp into a delicious meal. Here’s a simple, versatile recipe:

Ingredients:

- 1 cup fresh tofu pulp (strained of excess water)

- 2 large eggs

- 1/4 cup all-purpose flour (or rice flour for gluten-free)

- 2 green onions, finely chopped

- 1 tbsp chopped cilantro (optional)

- Salt, pepper, and a pinch of five-spice powder to taste

- 2 tbsp cooking oil (divided)

Steps:

1. Prepare the batter: In a bowl, mix tofu pulp, eggs, flour, green onions, and cilantro. Season with salt, pepper, and five-spice powder. Stir until smooth—adjust consistency with a little water if too thick.

2. Heat the pan: Warm a non-stick skillet over medium heat. Add 1 tbsp oil, swirling to coat.

3. Cook the pancakes: Pour 1/4 cup batter per pancake into the pan. Cook for 2–3 minutes until bubbles form and edges set. Flip and cook for another 1–2 minutes until golden brown. Repeat with remaining batter, adding oil as needed.

4. Serve: Enjoy hot with soy sauce, chili sauce, or a drizzle of sesame oil. For extra crunch, add grated carrots or corn to the batter.

These pancakes are crispy, protein-rich, and perfect for breakfast, lunch, or a light dinner. Customize with your favorite veggies or spices for endless variations!