Asian Tofu Vegetable Pancakes (Gluten-Free + Vegan) - Healthy World Cuisine
Savory vegan, gluten-free Asian Tofu Vegetable Pancakes – a healthy dim sum recipe with 16g of protein per serving + zippy dipping sauce.
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Cooking tools:
- Mixing bowl
- Fork
- Nonstick skillet
- Spoon
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Spatula
- Kitchen scale
- Tofu press
- Grater
- Stove
- Paper towel
- Microplane
- Saute pan
- Spray bottle
Ingredients
- 10 ounces tofu (soft (drained well))
- 1/4 teaspoon salt
- 2 to 3 tablespoons cornstarch
- 1 tablespoon oil
- 4 tablespoons bamboo shoots (cooked and chopped or veggie of choice)
- 2 tablespoons bell peppers ((red) finely chopped or veggie of choice)
- 1 tablespoon green onion ( chopped )
- 2 tablespoons mushrooms (chopped fresh (not dried))
- 1 tablespoon soy sauce ((coconut aminos or tamari for gluten-free))
- 1/4 teaspoon white pepper
- 1 teaspoon Chinese five spice powder
- 1 teaspoon orange zest ((or crushed dried tangerine peel))
- salt (to taste)
- oil (or cooking spray to pan fry pancakes)
- 3 tablespoons soy sauce ((coconut aminos or tamari for gluten-free))
- 1 clove garlic (peeled and chopped finely)
- 1 teaspoon ginger (peeled and grated - fresh)
- 1 teaspoon sesame oil
- 1 tablespoon black Chinese vinegar (or rice vinegar)
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