Healthy But Hearty Tofu And Leek Pancakes Recipe by cookpad.japan
Cooking Instructions 1 Chop the leek finely and put into a bowl. Slice the tofu in half crosswise and then cut into slices about 1 cm thick, wrap in paper towels and press lightly with a weight. 2 Add flour and bonito powder to Step 1, and whisk with chopsticks. 3 When it's evenly mixed, add water little by little. 4 Coat the tofu with katakuriko or flour. Heat a frying pan, add oil, then drop the Step 3 batter 1 tablespoon at a time and place the tofu on top. 5 When the edges have turned golden brown, pour another tablespoon of batter on the top of each piece of tofu, and flip the whole thing around to cook the other side. 6 Garnish with beni-shoga red pickled ginger, grated ginger and soy sauce; bonito dashi and ponzu; mayonnaise and shichimi spice. 1 Chop the leek finely and put into a bowl. Slice the tofu in half crosswise and then cut into slices about 1 cm thick, wrap in paper towels and press lightly with a weight. 1 Chop the leek finely and put into a bowl. Slice the tofu in half crosswise and then cut into slices about 1 cm thick, wrap in paper towels and press lightly with a weight. 2 Add flour and bonito powder to Step 1, and whisk with chopsticks. 2 Add flour and bonito powder to Step 1, and whisk with chopsticks. 3 When it's evenly mixed, add water little by little. 3 When it's evenly mixed, add water little by little. 4 Coat the tofu with katakuriko or flour. Heat a frying pan, add oil, then drop the Step 3 batter 1 tablespoon at a time and place the tofu on top. 4 Coat the tofu with katakuriko or flour. Heat a frying pan, add oil, then drop the Step 3 batter 1 tablespoon at a time and place the tofu on top. 5 When the edges have turned golden brown, pour another tablespoon of batter on the top of each piece of tofu, and flip the whole thing around to cook the other side. 5 When the edges have turned golden brown, pour another tablespoon of batter on the top of each piece of tofu, and flip the whole thing around to cook the other side. 6 Garnish with beni-shoga red pickled ginger, grated ginger and soy sauce; bonito dashi and ponzu; mayonnaise and shichimi spice. 6 Garnish with beni-shoga red pickled ginger, grated ginger and soy sauce; bonito dashi and ponzu; mayonnaise and shichimi spice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Komatsuna and Pork Soboro Rice Bowl An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg Miso Marinated Tofu Our Family's Delicious Beef Rice Bowl Chinese Chive and Egg Rice Bowl with Tons of Sauce Simmered Chicken Wings and Boiled Eggs Chicken Wing Gyoza (with chicken de-boning instructions) Yoshinoya-Style Beef Bowl Oven Baked Chicken Wings Glazed with Honey Grated Lotus Root Soup Komatsuna and Pork Soboro Rice Bowl An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg Miso Marinated Tofu Our Family's Delicious Beef Rice Bowl Chinese Chive and Egg Rice Bowl with Tons of Sauce Simmered Chicken Wings and Boiled Eggs Chicken Wing Gyoza (with chicken de-boning instructions) Yoshinoya-Style Beef Bowl Oven Baked Chicken Wings Glazed with Honey Grated Lotus Root Soup