Meat and Tofu Pancakes
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.
- 1 pound firm tofu
- 1 pound ground beef
- 10 scallions, trimmed and minced
- 2 long hot red chiles or about 1 teaspoon hot red pepper flakes
- 1 teaspoon black pepper
- 6 garlic cloves, minced
- 1 tablespoon dark sesame oil
- 1 tablespoon soy sauce Large pinch of salt
- 2 tablespoons minced fresh chives 2 eggs
- Corn, grapeseed, or other neutral oil for frying
- 1 cup instant (Wondra) or cake flour
Instructions:
- 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.
- Beat the eggs in a bowl. Put a couple of tablespoons of oil in a large skillet, preferably. Put the 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 ⅜ inch thick.
- 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.