Usuba
Tofu and Herb Pancakes
Thin rice flour pancakes filled with soft tofu, mushrooms, bean sprouts and fresh herbs. Served with a spicy sauce based on soy sauce, peanuts and chili.
- Total
- 30 min
- Standard serving
- 159.9 g
Ingredients
Total 17- Soy sauce
0.5 - Crushed roasted peanuts
0.813 g≈ 1/4 tsp - Ketchup
0.25 - Rice vinegar
0.65 ml - Garlic Chili Sauce
0.3 ml - Brown rice flour
11.25 g≈ 1 tbsp - Cornstarch
1.5 g≈ 1/2 tsp - Wheat flour
1.375 g≈ 1/2 tsp - Leek
0.5 - Sesame oil
5 ml≈ 1 tsp - Tofu
27.5 g - Mushrooms
50 g≈ 2 pcs - Chicken egg
25 g≈ 1/2 pcs - Soy sprouts
21.875 g≈ 4 tbsp - Watercress
5 g≈ 1.5 sprig - Mint
5 g≈ 1.5 sprig - Basil
5 g≈ 1 stalk
Instructions
- 1
Step 1
Prepare the sauce: mix soy sauce, ketchup, rice vinegar, garlic chili sauce, and crushed roasted peanuts in a bowl. Add 1 teaspoon of water and stir until smooth.
- 2
Step 2
Prepare the pancake batter: in a bowl, mix brown rice flour, cornstarch, and wheat flour. Add 1 cup of water and whisk until you get a smooth, uniform batter. Add 1 teaspoon of chopped leek.
- 3
Step 3
Heat 2 teaspoons of sesame oil in a non-stick skillet with a diameter of 24–26 cm over medium heat. Pour 3/4 cup of batter and spread it evenly across the bottom of the skillet.
- 4
Step 4
Reduce the heat to medium. Place half of the tofu and half of the mushrooms on half of the pancake. Sprinkle with 1/4 cup of beaten egg. Cover the pan with a lid and cook for 5 minutes.
- 5
Step 5
Remove the lid. Distribute half of the soy sprouts over the filling. Cook for another 3 minutes until the bottom side of the pancake becomes golden and crispy.
- 6
Step 6
Check for doneness by carefully lifting the pancake. Layer half of the bean sprouts, watercress, mint, basil, and remaining leek on top. Fold the pancake in half and transfer to a plate. Repeat the process with the second pancake, using the remaining ingredients.
- 7
Step 7
Serve the pancakes hot with the prepared dipping sauce.
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