Crispy Tofu And Vegetable Rice Pancakes Recipe

About this recipe

Crispy Tofu and Vegetable Rice Pancakes bring together the best of texture and flavor in a protein-packed vegetarian snack. Made with crumbled tofu, rice flour, and a medley of vibrant vegetables, these golden pancakes are pan-fried to perfection. The addition of turmeric and ginger gives them a subtle warmth and aroma that pairs beautifully with a fresh coriander garnish. Ready in just 35 minutes, this recipe is ideal for busy professionals seeking a quick yet nourishing snack. Serve these pancakes hot with your favorite chutney or dipping sauce for a delectable treat that’s high in protein, rich in fiber, and bursting with delightful crunch.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 100 g Diet Tofu Masala Tofu
• - Frozen Mixed Vegetables

Instructions

1. 1. Crumble the tofu into small pieces and set aside in a bowl.
2. 2. In a mixing bowl, combine rice flour, water, fresh turmeric, ginger powder, rock salt, and white pepper to make a smooth batter.
3. 3. Add the crumbled tofu, frozen mixed vegetables, and chopped fresh coriander to the batter and mix well.
4. 4. Heat a non-stick pan and add a small amount of oil to coat the surface evenly.
5. 5. Pour a ladleful of the batter onto the pan and spread it gently into a thin pancake shape.
6. 6. Cook the pancake on medium heat for 2-3 minutes or until the edges turn golden and crisp.
7. 7. Flip the pancake carefully and cook the other side for another 2-3 minutes until fully crisp.
8. 8. Repeat the process with the remaining batter to make additional pancakes.
9. 9. Serve the crispy pancakes hot with a side of chutney or dipping sauce of your choice.