Savory Tofu Rice Pancakes With Sesame Spinach Recipe

About this recipe

A delightful fusion of crispy rice pancakes paired with nutty sesame spinach, packed with protein and perfect for starting your day energized.

Ingredients

• - Mori-Nu Silken Firm Tofu
• 160 Ml Cj Bibigo Sesame Oil
• 600G Picard Organic Spinach Leaves
• 60G Toasted White Sesame Seeds, 60G
• 1 piece Yellow Bell Pepper
• 450G Rice Flour, 450G
• - Kikkoman Soy Sauce
• - Trs Ginger Paste
• 1 L Ktc Sunflower Oil
• - Tata Salt

Instructions

1. 1. In a bowl, mash the tofu until smooth and combine with cooked rice, rice flour, cornstarch, soy sauce, ginger paste, and finely chopped scallions.
2. 2. Mix the batter thoroughly until it forms a cohesive, slightly sticky mixture suitable for shaping into pancakes.
3. 3. Heat cooking oil in a non-stick pan over medium heat and spoon the mixture to form small pancakes.
4. 4. Cook each pancake for 3-4 minutes per side until golden and crispy, then set aside on a plate lined with a paper towel.
5. 5. In a separate pan, heat sesame oil and sauté the spinach leaves until wilted, about 3 minutes.
6. 6. Add soy sauce, sesame seeds, and a pinch of salt to the spinach, stirring gently to coat evenly.
7. 7. Plate the crispy tofu rice pancakes alongside the sesame spinach as a savory pairing.
8. 8. Sprinkle freshly ground pepper over the dish and optionally garnish with extra sesame seeds or scallion greens.