SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 135.7
  • Total Fat: 9.5 g
  • Cholesterol: 81.4 mg
  • Sodium: 49.7 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 6.9 g
  • Protein: 17.9 g

View full nutritional breakdown of Tofu spicy pancakes calories by ingredient
Report Inappropriate Recipe

Tofu spicy pancakes

Submitted by: SWEETISHA1

Introduction

This is one of my favourite dishes;
can be a lunch, dinner or snack
This is one of my favourite dishes;
can be a lunch, dinner or snack

Number of Servings: 4

Ingredients

    ingredients:

    Pancakes:

    1 Tofu blok water drained
    2 eggs
    1 or 2 clove garlic
    salt & pepper
    hot(chile) pepper powder (optional)
    tahu, ginger and sereh spice (optional)
    Vegetables:

    4 servings of fresh green beans
    (aprox 11/2 to 2lb, 700 to 1000gr)
    4 servings of beanshoots (with the root cut off) optional

    Saté sauce:

    1 small pot of good sate sauce
    if you cannot get good saté sauce;
    1 pot or half a pot of natural peanut butter
    1 lemon half squeezed or 1 tsp
    Indonesian spice:, tahu,lemon grass (sereh), pinch of ginger,fresh chile or scotch bonnet pepper chopped finely or chilli spice powder ..
    salt & pepper
    1 or 2 glass of water

    fresh herb cellery leaves chopped finely to sprinkle

Tips

you can make the recipe smaller or bigger,
plus add or leave out spices that suit you,
I usually make a whole tofu blok and freeze half and they are a great snack fora evening snack or a surprise visitor


Directions

1. top & tail green or french beans cut into 1 inch pieces place in a bowl of luke warm water

2. with a fork mash the tofu, add beaten eggs mix well

3. crush the garlic and add to the tofu

4. If the mixture is too watery add a tbs of all purpose
flour, add salt & pepper, garlic powder if not using
fresh, spices can also be added but is optional as the
peanut sauce has enough

5. cut the root off the beanshoots if still on and put
in boiling water & cook for 1 to 3 mins. remove

6. on a moderate heat in a flat nonstick fry pan, or grid
sprayed with oil...form as good as possible the pan-
cakes into 3 to 4 inches wide and round and flat as
possible, you can make 3 to 4 at a time; cook till
lightly golden on both sides
place on big plate or tray, cove with foley to keep
warm

7. mix half lemon juice with peanut butter or satay(sate)

8. add chopped fine fresh hot(chile or scotch bonnet)
or chile powder

9. In a pan add 1 or 2 cups of water to the peanut
butter or what is required for the satay(sate) sauce
plus the spices, mix well

10. cook slowly in a saucepan until required thickness
keep stirring often not to get lumps

11. in a saucepan cook the green beans in enough water
just to cover until cooked with a crunch

12. serve emediately; place pancakes on plate top with
the beans place the beanshoots on the beans and top
it all with the warm saté... yummmm
13. sprinkle chopped cellery herb

you can freeze the pancakes, bean and shoots &
sate; they make a lovely snack

Serving Size: 4 or 6 servings






Great Stories from around the Web


Rate This Recipe