Bat Jun Tofu Recipe
Make Bat Jun Tofu Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tofu batter
Pan-frying
Scallion-soy dipping sauce
Method
Tofu batter
- 1
Prepare tofu
Drain the extra-firm tofu and press it for 15–20 minutes to remove excess moisture. After pressing, crumble the tofu into a medium mixing bowl with your hands or a fork; aim for a coarse, slightly chunky texture rather than a paste.
- 2
Mix batter
To the bowl with crumbled tofu add 3 tablespoons all-purpose flour and 2 tablespoons rice flour (or cornstarch). Crack in 2 eggs and add 1 cup water gradually while stirring to form a loose batter that will coat the tofu pieces but still be pourable. Stir in 3 teaspoons salt, 1/2 teaspoon ground black pepper, 1 teaspoon sesame oil, and the thinly sliced green onions (reserve 1 stalk of green onion for the dipping sauce). The batter should be slightly thinner than pancake batter so it spreads in the pan; adjust with up to 2 tablespoons more flour or a few tablespoons more water if needed.
Pan-frying
- 3
Heat pan
Place a large nonstick or cast-iron skillet over medium heat. Add about 1 to 2 tablespoons of vegetable oil and swirl to coat the surface. Test the oil by dropping a small spoonful of batter; it should sizzle gently.
- 4
Form and cook pancakes
Spoon or ladle a 1/3-cup portion of the tofu batter into the hot skillet for each pancake, spreading gently with the back of the ladle into rounds about 3–4 inches wide and roughly 1/3 inch thick. Cook 3–4 pancakes at a time depending on pan size. Fry until the undersides are golden brown and set, about 3–4 minutes.
- 5
Flip and finish
Carefully flip each pancake and add a little more oil around the edges if the pan looks dry. Cook the second side 2–3 minutes until golden and cooked through. Remove cooked pancakes to a wire rack or paper towel-lined plate to drain. Repeat with remaining batter, adding more oil as needed. Keep finished pancakes warm in a low oven (around 200°F / 95°C) if making a batch.
Scallion-soy dipping sauce
- 6
Combine sauce ingredients
While the pancakes cook, combine 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, and 1 teaspoon sugar in a small bowl. Stir until the sugar dissolves.
- 7
Finish sauce
Add the reserved thinly sliced green onion, 1/2 teaspoon gochugaru or crushed red pepper (optional), and 1/2 teaspoon toasted sesame seeds (optional). Taste and adjust: add a little more sugar if too tangy, or a few drops of water if too salty. Let rest for 5 minutes to marry flavors.
- 8
Serve
Serve the hot Bat Jun tofu pancakes arranged on a platter with the scallion-soy dipping sauce on the side for dipping.
