Scallion Egg Okara Pancakes
Crispy-edged, soft-centered pancakes that transform humble okara (the nutritious pulp left from making tofu) into something truly delicious. Eggs and scallions bind everything together, while dried shrimp lends a subtle savory depth.
Story
Don't throw away that okara! These pancakes are the perfect way to give this often-wasted ingredient a second life. The result is a crispy, satisfying snack that comes together in minutes.
Ingredients
okara, well-drained
1 cup
all-purpose flour
½ cup
large eggs
2
scallions, finely chopped
½ cup
dried shrimp, soaked and minced
2 tablespoons
vegetable oil
2 tablespoons
salt
to taste
water
¼ cup, or as needed
Instructions
1
Mix dry ingredients
In a large bowl, combine the drained okara, flour, chopped scallions, and minced dried shrimp. Season with salt according to your taste.
2
Form the batter
Crack the eggs into the bowl and mix until everything is well combined. Add water gradually, stirring until you get a thick but pourable batter—similar to regular pancake batter.
3
Cook the pancakes
Heat a non-stick skillet over medium heat and add a drizzle of oil. Pour about ¼ cup of batter per pancake into the pan, spreading it slightly into a circle. Cook for 3-4 minutes until the bottom is golden brown, then flip and cook another 3 minutes until fully set.
4
Serve immediately
Transfer the cooked pancakes to a plate and serve right away while they're still crisp and warm. Pair with soy sauce or your favorite dipping sauce.
