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Ingredients
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- 2 cups all-purpose flour
- 3/4 tsp salt
- 3/4 cup warm water, plus 1 tbsp water
- 1 tsp neutral oil
- 1 lb extra firm tofu (drained)
- 1 tsp turmeric powder
- 3/4 tsp black salt (or regular salt)
- 1 cup finely shredded carrots
- 1 cup chopped scallions
- 1/2 cup diced red bell peppers
- 1/2 tsp salt
- 1/4 tsp five spice powder (optional)
- 1 tsp roasted sesame seeds
- 1 tbsp toasted sesame oil (for the vegetable mix)
- Sesame oil (or other oil for cooking)
- 1 tbsp neutral oil (for frying)
Instructions
- Combine flour and salt in a bowl, add warm water and oil, mix until combined.
- Knead dough for 5-7 minutes, cover, and rest for 30 minutes.
- Mash drained tofu and sauté carrots, scallions, and bell peppers in sesame oil.
- Combine tofu with sautéed vegetables, season with turmeric and black salt.
- Divide dough, roll into circles, fill with tofu mixture, and seal.
- Fry pancakes in oil until golden brown on both sides.
- Steam with water for additional moisture, covered for 5-6 minutes.
Notes
Ensure tofu is well-drained for the best texture.
Customize fillings by adding your favorite vegetables or spices.
Store leftover pancakes in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying and steaming
- Cuisine: Chinese
Nutrition
- Calories: 150
- Sugar: 1
- Sodium: 300
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 2
- Protein: 6
- Cholesterol: 0