Header image  
   
line decor
  HOME  :: SALSA AND DIPS :: DRINKS :: DESSERTS :: APPETIZERS :: SOUPS & STEWS :: HOT SAUCE 
line decor
   
 
MEAT PANCAKES
  • 1 pound firm tofu
  • 1 pound ground beef
  • 10 scallions, trimmed and minced
  • 2 long hot red chili peppers, or about 1 teaspoon crushed red chili flakes
  • 1 teaspoon black pepper
  • 6 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 Large pinch salt
  • 2 tablespoons minced chives
  • 2 eggs
  • Corn oil or other neutral oil as needed
  • 1 cup poo-chim karo (vegetable pancake mix)
    1. Put the tofu in a fine kitchen towel, and wring as much water as possible out of it. Combine it in a bowl with the next 9 ingredients (through the chives). Squeeze the mixture with your hands for a minute or two, until it is very fine and well combined. Adjust seasoning as necessary; the mixture should be well seasoned but not very hot.

    2. Beat the eggs in a bowl. Put a couple of tablespoons of oil in a large skillet, preferably nonstick, and turn heat to medium-high. Put pancake mix or flour on a plate. With your hands, form tofu mixture into small pancakes, about 2 inches across and 3/8 inch thick.

    3. Dip each pancake into the flour and then the beaten egg; then transfer to the skillet. Cook as many as will fit at a time without crowding, adjusting the heat so they brown but do not burn; turn each pancake after 2 or 3 minutes. As they finish, stack the pancakes on a plate. They can be served hot or at room temperature.

     
     

    BACK TO MAIN COURSES