Vegetable Pancake
by plantbasedrd
summerappetizerKoreanplant-basedEarth Monthtofureduce food waste
Ingredients
produce
- 1green chili pepper(thinly sliced)
- 2 cupscabbage(shredded)
- 1zucchini(about 1/2 cup shredded)
- 4scallions(thinly sliced)
- 2 clovesgarlic(grated)
protein
- 1 cupsilken tofu
grain
- 1/2 cupall-purpose flour
pantry staple
- 2 tspsoy sauce
- 2 tspmaple syrup
- 1 tsprice vinegar
- 1/2 tspbaking powder
- 1/2 tspkosher salt(plus more if needed)
- 1/4 tspkala namak(can be replaced with same amount kosher salt)
- 1 tspsesame seeds
- 1/4 cuppotato starch(or 3 tbsp cornstarch)
- 2 tspsesame oil
- 1 tbsphoisin sauce
other
- avocado oil(for cooking)
Instructions
- If using zucchini, shred it and add a pinch of salt over top to draw out moisture for 5 minutes. Gather the zucchini in your hands then squeeze out as much liquid as possible.
- To a blender cup add the silken tofu, salt, and kala namak if using. Blend until completely smooth.
- To a large mixing bowl add the flour, potato starch, and baking powder then whisk to combine. Pour in the tofu mixture then whisk until you form a thick batter. If the batter is too thick, whisk in 1-2 tbsp of water at a time until it loosens up to your liking.
- Add the cabbage, zucchini, scallions, pepper, garlic, and sesame oil, then stir until everything is evenly distributed.
- Add about 1 tbsp of oil to coat the bottom of a medium skillet over medium-low heat. Dollop half the batter and spread it out evenly into the pan. Allow to cook undisturbed for 5-7 minutes, or until the bottom is golden. Flip and cook for about 5-6 minutes. Clear the pan, add additional oil and cook the remaining batter.
- To make the dipping sauce, add the hoisin sauce, soy sauce, maple syrup, rice vinegar, and sesame seeds to a small bowl and whisk together.
- Cut the pancakes into squares and serve with the dipping sauce.