Ingredients for Japanese pancakes with smoked tofu:
- 6 tablespoons flour
- 1 tablespoon low-sodium soy sauce
- 5 tablespoons plus 2 teaspoons water
- 7 ounces (about one-quarter of a large head) Savoy or green cabbage, finely shredded
- 2 large eggs, lightly beaten
- 2 scallions (white and green parts), trimmed and finely chopped
- One 1-inch piece peeled fresh ginger root, grated (2 teaspoons)
- 1 tablespoon vegetable oil
- 3 ounces smoked tofu, thinly sliced (may substitute baked/marinated tofu or tempeh bacon; see headnote)
- A.1. Sauce, for serving
- Crushed nori (dried seaweed) or furikake (Japanese rice seasoning), for serving
Preparation of Japanese pancakes with smoked tofu:
Whisk the flour in a mixing bowl so that it’s clump-free, then whisk in the soy sauce and water to form a smooth batter. Cover with a plate and let it rest for at least 30 minutes, or cover and refrigerate for up to 8 hours. (Resting will make the batter taste less floury and keep the finished pancakes smooth and light.) Add half the cabbage to the bowl with the rested batter and mix well. Then add the eggs, the remaining cabbage, scallions, and ginger, stirring to incorporate. Divide the mixture in half. Pour half the oil into a large nonstick skillet over medium-high heat. Once the oil is shimmering, use a large serving spoon to spread one portion of the cabbage mixture into the skillet, and use the back of the spoon to spread it out to about an 8-inch round. (It will spread as it cooks). Arrange half the tofu slices on top; cook the pancake until it is set and lightly browned on the bottom, about 3 minutes. Use two large flat spatulas to turn it over, and cook until the other side is browned about 4 minutes. Transfer to a plate, and repeat to make and plate the other pancake. Drizzle some A.1. Sauce over both pancakes, scatter the nori on top of each portion and serve.
