Serve these spicy little pancakes as an appetizer—they’d even work at a cocktail party—or as part of a meal. They’re not especially delicate (in fact they’re pretty filling), and they’re frequently served at room temperature, so feel free to make them in advance.
Recipe information
Yield
makes 8 or more servings as a starter or side dish
Ingredients
Preparation
Step 1
Put the tofu in a towel and wring as much water as possible from it. Combine in a bowl with the next 9 ingredients. Squeeze the mixture through your hands for a minute or two, until it is very fine and well combined. Taste (you can cook a bit of the mixture if you’re worried about eating raw beef) and adjust the seasoning as necessary; the pancakes should be well seasoned but not very hot.
Step 2
Beat the eggs in a bowl. Put a couple of tablespoons of oil in a large skillet, preferably nonstick, and turn the heat to medium-high. Put the flour on a plate. Make the mixture into small pancakes, about 2 inches across and 3/8 inch thick.
Step 3
Dip each pancake into the flour and then the egg, then transfer to the skillet. Cook as many at a time as will fit without crowding, adjusting the heat so they brown but do not burn; turn each after 2 or 3 minutes. As they finish, stack on a plate. Serve hot or at room temperature.
