Tofu spicy pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
ingredients:Pancakes:1 Tofu blok water drained2 eggs1 or 2 clove garlicsalt & pepperhot(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) optionalSaté sauce:1 small pot of good sate sauceif you cannot get good saté sauce;1 pot or half a pot of natural peanut butter 1 lemon half squeezed or 1 tspIndonesian spice:, tahu,lemon grass (sereh), pinch of ginger,fresh chile or scotch bonnet pepper chopped finely or chilli spice powder ..salt & pepper1 or 2 glass of water fresh herb cellery leaves chopped finely to sprinkle
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
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
Nutritional Info 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
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