Tofu Pancake 豆腐煎饼

Ingredients:
1pc (250g) Japanese Silken Tofu
1 egg
1 handful of dried shrimp (wash and presoak in water)
1 big dried mushroom (wash, presoak in water and sliced)
2 chili padi (bird's eye chili) (chopped)
3 tbsp tapioca flour
5 - 6 tbsp plain flour (approx.)
1 tbsp cooking oil
1 tbsp water from soaking dried shrimp (optional)

Seasonings:
2 tbsp light soy sauce
½ tsp ground pepper
¼ tsp sugar
¼ tsp salt
(The above amount of seasonings is for reference only as I didn't measure by measuring spoon.)
Method:
1) Briefly smash tofu in a bowl with a fork, add the rest of ingredients and seasonings, mix well. The batter should be runny but will not drip immediately if hold up with a ladle. If it's too runny just add more flour, if it's too thick then add more water. Remember to adjust the seasonings accordingly.

2) Heat oil, add a scoop of batter, fry for a while before pressing down lightly with the back of the turner. Pan-fry over medium heat till both sides turn golden brown, drain and remove.


http://angelcookbakelove.blogspot.sg/2010/07/tofu-pancake.html