Tofu and Garlic Chive Pancake (Chijimi)
ID: 02e450c5...
A healthy, low-carb chijimi made using tofu, potato starch, and rice flour instead of wheat flour. Enjoy a crispy exterior and chewy interior in this 10-minute dish that's perfect as a side dish or appetizer.
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🍳 Cooking Flow
Trim the garlic chives and mix the tofu in a bowl until it reaches a paste-like consistency. → Add egg, seasonings, potato starch, and rice flour to the tofu in order, then fold in the chives. → Spread the batter in a pan heated with sesame oil, cover, and steam-fry on low heat for 4 minutes. → Flip, add the remaining sesame oil around the edges, and cook uncovered on medium-low heat for about 2 minutes until crispy.
Cooking Steps
Brief Cooking Order
Trim the garlic chives and mix the tofu in a bowl until it reaches a paste-like consistency. → Add egg, seasonings, potato starch, and rice flour to the tofu in order, then fold in the chives. → Spread the batter in a pan heated with sesame oil, cover, and steam-fry on low heat for 4 minutes. → Flip, add the remaining sesame oil around the edges, and cook uncovered on medium-low heat for about 2 minutes until crispy.
Introduction
A healthy, low-carb chijimi made using tofu, potato starch, and rice flour instead of wheat flour. Enjoy a crispy exterior and chewy interior in this 10-minute dish that's perfect as a side dish or appetizer.
Step 1
Trim the ends of the garlic chives and cut into 4cm pieces.
Step 2
Place the silken tofu in a bowl and whisk well until smooth.
Step 3
Crack in the egg and mix until smooth again.
Step 4
Add the chicken bouillon powder, oyster sauce, and grated garlic one by one, mixing well after each addition.
Step 5
Add the potato starch and rice flour in order, mixing thoroughly until no lumps remain.
Ingredients List
Important Notes
💡 Using a whisk to mix the tofu until completely lump-free is the key to achieving that chewy texture.
💡 Using a combination of potato starch and rice flour ensures a crispy, chewy finish even without wheat flour.
💡 Adding sesame oil around the edges after flipping makes the exterior like deep-fried, enhancing the aroma and crispiness.
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