A Culinary Fusion of Savory, Herbal Goodness
As culinary trends evolve and the demand for healthier, protein-rich meals intensifies, tofu scallion pancakes emerge as a culinary delight, offering a symphony of flavors and textures that is both nutritious and satisfying. These pancakes, traditionally made with tofu, scallions, and a simple batter, take on a new dimension with the addition of fresh herbs, creating a burst of aroma and adding an extra layer of complexity to the dish.
The combination of soft and chewy tofu, fragrant scallions, and a medley of fresh herbs creates a harmonious blend of flavors that is both savory and refreshing. The pancakes themselves are crispy on the outside, thanks to the batter, and fluffy on the inside, providing a delightful contrast in textures.
Making these tofu scallion pancakes is a simple and enjoyable process, allowing you to customize the ingredients to your liking. These tofu scallion pancakes are a culinary delight that is both healthy and satisfying. They are the perfect way to incorporate more protein and herbs into your diet while enjoying a versatile dish that can be enjoyed as a snack, light lunch, or satisfying meal.
Tofu Scallion Pancakes
Ingredients
Dough
- 1 cup All purpose flour plus more for dusting
- 1/3 cups Warm water
- A pinch of salt
- 1 tsp Neutral oil
Tofu Scallion Filling
- 100 g Firm tofu
- 4 Medium scallions
- 1/2 – 1 Bunch coriander
- 1/2 tsp Sea salt to taste
- 1 :2 tsp Pepper to taste
- 4 tbsp Neutral oil for frying and brushing I used light olive oil.
Instructions
- Mix the flour, salt, warm water and oil until you have a shaggy dough. Knead for an extra minute to form a smooth dough. Cover with a towel and set aside while you make the filling.
- Twist break washed scallions and coriander into the food processor.
- Break up tofu into big chunks straight into the food processor.
- Season with salt and pepper and blitz for 30 seconds until minced.
- Divide the dough in 4 pieces. Form each piece into a ball. Roll each ball with a rolling pin as thin as possible.
- Evenly spread 1/4 cup of chopped tofu scallions along the rolled out dough. Roll it into a log, then form it into a bun, as seen in the video.
- Repeat this step with the remaining dough.
- Roll each bun into a 4-5 inch pancake on a floured surface with a rolling pin.
- Fry for 2 minutes each side brushing with oil, over medium-high heat, until golden brown.
