Asian Tofu Vegetable Pancakes (Gluten-Free + Vegan)

Name: Asian Tofu Vegetable Pancakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 10 ounces tofu (soft (drained well)); 1/4 teaspoon salt; 2 to 3 tablespoons cornstarch; 1 tablespoon oil; 4 tablespoons bamboo shoots (cooked and chopped or veggie of choice); 2 tablespoons bell peppers ((red) finely chopped or veggie of choice); 1 tablespoon green onion ( chopped ); 2 tablespoons mushrooms (chopped fresh (not dried)); 1 tablespoon soy sauce ((coconut aminos or tamari for gluten-free)); 1/4 teaspoon white pepper; 1 teaspoon Chinese five spice powder; 1 teaspoon orange zest ((or crushed dried tangerine peel)); salt (to taste); oil (or cooking spray to pan fry pancakes); 3 tablespoons soy sauce ((coconut aminos or tamari for gluten-free)); 1 clove garlic (peeled and chopped finely); 1 teaspoon ginger (peeled and grated - fresh); 1 teaspoon sesame oil; 1 tablespoon black Chinese vinegar (or rice vinegar)

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Tender on the inside and crispy around the edges, these savory Asian Tofu Vegetable Pancakes are vegan, gluten-free, and a delicious dim sum treat. Unlike greasy fritters or vegetable patties, these pancakes don't contain any egg or flour. Instead, they rely on the perfect combination of soft tofu and cornstarch to bind the veggies in the pancake mix.

A stack of savory Asian tofu vegetable pancakes on a blue and white plate on a red serving platter.

But what makes these pancakes truly exceptional goes beyond their delightful taste. With a whopping 16 grams of protein per serving, these savory pancakes stand out as a high-protein alternative, keeping you full and satisfied. Moreover, they offer a brilliant solution to utilize those forgotten bits and bobs of vegetables lingering in your crisper.

And here's the health kicker: Unlike their greasy counterparts, these pancakes are cooked with minimal oil in a non-stick pan, making them a healthier option without compromising on flavor. Whether you're seeking a fun appetizer or a dish to celebrate Chinese New Year, these 20-minute savory pancakes are a culinary adventure like no other.

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Basic Ingredients
Dipping Sauce Ingredients
How to make Savory Tofu Pancake Batter?
Quick and Easy Dipping Sauce
Recipe Tips
Savory Pancake Variations
How to Store Gluten-Free Tofu Pancakes?
How to Reheat?
Frequent Asked Questions (FAQ’s)
More Chinese New Year Recipes
Asian Tofu Vegetable Pancakes

Basic Ingredients

Ingredients to make savory pancakes on a grey table.

Soft tofu – Start with well-drained “soft tofu” for the perfect Chinese pancake texture. Unlike “firm tofu” like we used in our tofu turkey meatballs, a "soft tofu" gives the pancakes a silky smooth center.

Cornstarch – Binds all the delicious vegetables together with the tofu. Clabber Girl brand cornstarch is certified gluten free.

Vegetables and Mushrooms of choice – Choose your favorites based on personal preference and what you have in your crisper. You will need a total of 9 tablespoons of raw veggies. We used bamboo shoots, red bell peppers, green onions, and mushrooms. The best types of vegetables are quick to cook veggies without a high moisture content. Tomatoes are not a good addition as these are too wet. If you choose firm vegetables like carrots, they will need to be cooked until fork tender before putting in the vegetable pancake batter.

Soy Sauce – adds a savory umami flavor to the vegetable pancakes. Please use coconut aminos or tamari sauce to stay gluten free.

Chinese 5 Spice Powder – is a unique spiced made with ground anise, fennel seeds, Szechuan peppercorns, cloves, and cinnamon. This spice blend adds depth and flavor to our Chinese beef noodle soup, vegan radish cake and more.

Orange zest – the secret ingredient that brightens up this Cantonese dim sum recipe. We first had these little Chinese pancakes in the Chi Lin Vegetarian restaurant (a hidden gem) located in the beautiful Nan Lian Garden in Hong Kong (HK) within the Chi Lin Nunnery. This Buddhist Cantonese restaurant uses crushed dried tangerine peel in their tofu pancakes. We substituted orange zest for the dried orange peel as it is easier to find at your local grocery store.

A wedge of Chinese pancake getting held with wooden chopsticks and dipped into sauce.

Dipping Sauce Ingredients

Soy Sauce – or Coconut Aminos or tamari sauce to stay gluten free.

Garlic – choose fresh garlic for the best flavor, but you can substitute it with dried ground garlic powder if needed.

Ginger – freshly peeled and grated ginger is best, but you can also substitute it with dried ground ginger. Dried ground ginger is stronger and more concentrated than fresh ginger. For every 1 tablespoon of fresh ginger, you can exchange with ¼ teaspoon dried ground ginger.

Chinese Black Vinegar – (Chinkiang vinegar) or can substitute with a light rice vinegar. The vinegar gives it that addictive tang.

Sesame oil – adds a toasty nutty flavor to the dipping sauce. If you like it spicy, add a little garlic chili oil.

How to make Savory Tofu Pancake Batter?

Chopping up bamboo, red pepper, green onions and mushrooms.

Chop vegetables and mushrooms

Dry the tofu, adding cornstarch, cooking vegetables and putting them in the tofu mix.

Add salt to the tofu to a bowl. Allow it to marinate for about 5 minutes and drain it well.
Mash the tofu with a fork. Then, add enough cornstarch so it reaches a consistency thicker than ricotta cheese.
Saute the vegetables and mushrooms until soft and aromatic. Then add soy sauce (coconut aminos), spices and orange zest.
Add the cooked vegetable mixture into the tofu puree and season to taste.

A tablespoon of vegetable pancake batter spread out thin in a non-stick pan and flipped over showing the golden bronze exterior on the cooked dim sum treat..

Spray or dab non-stick frying pan with oil. On a medium – low heat, add a heaping tablespoon of tofu vegetable pancake batter into your non-stick pan and spread it carefully into a circle shape.
Saute vegetable pancake on both sides for about 2-3 minutes or until crispy on the outside and golden.

Quick and Easy Dipping Sauce

This well-balanced sauce is delicious on dumplings, spring rolls, rice paper dumplings and adds a zippy flavor to these Asian Tofu Vegetable Pancakes. If you like a lighter dipping sauce, you may want to try our prik nam pla Thai Condiment.

In a small bowl, add soy sauce (coconut aminos), fresh garlic, ginger, sesame oil, Chinese black vinegar and it you like a little heat chili oil or garlic chili sauce.
Stir and it’s ready to enjoy!

4 vegetable pancakes stacked on a blue and white Chinese plate, garnished with scallions.

Recipe Tips

Use soft tofu instead of firm tofu for these savory pancakes. This gives these Chinese pancakes a silky-smooth interior texture.
Allow the tofu to drain well or use a tofu press.
Add enough cornstarch so that the consistency is thicker than ricotta cheese. The tofu pancake mixture should be thick enough to hold on the spoon, if you tilt it sideways. Depending on how well you drained your tofu, you may have to add less or more cornstarch to get to this consistency. In addition, every tofu brand has a different water content.
Be sure to fry the vegetables until soft. After you add the soy sauce, cook until evaporated.
Use a non-stick pan for the best results.
Do not add a lot of oil, just enough so the batter does not stick to the pan. This step keeps the savory Asian pancakes light and healthy.
We suggest keeping space in between the pancakes to make them easier to turn and do not make them too large.
Be gentle when flipping vegetable pancakes made with tofu as they are fragile. It may take you a couple of tries to perfect the process.
Lastly, if the pancakes are falling apart, you probably need to add more cornstarch as a binder.

Savory gluten free flapjacks on a white plate with dipping sauce and chopsticks.

Savory Pancake Variations

You can have fun with this recipe by making it your own my varying the vegetables used and aromatics. We used approximately 9 tablespoons of raw vegetables and mushrooms in this recipe which is ½ cup + 1 tablespoon.

Here are our basic suggestions:

Avoid wet vegetables like tomatoes.
Ensure all veggies or additions are stir-fried until fully cooked through.
Chop vegetables small and remove moisture by sautéing.
Experiment with ingredients such as snow peas, baby bok choy, grated carrots, sweet potatoes, fresh herbs, or any extra veggies from your crisper. You could even add corn to give them that addictive pop of texture like we did with our Thai shrimp pancakes.
Explore your spice rack and condiment drawer for unique flavors. Maybe add a dash of dried ground turmeric or mild curry powder for a little warming spice.

How to Store Gluten-Free Tofu Pancakes?

Cooked gluten free tofu pancakes can be stored in a sealed container in the refrigerator for up to 3 days. We do not suggest you freeze them as the texture will change.

How to Reheat?

These savory pancakes can be reheated in many ways.

Stove top in a lightly greased pan over low medium heat – just until warmed through- about 1 to 2 minutes on each side.
Air fry at 350° F (176°C) for about 3 minutes until the edges are crispy and pancakes are warmed through.
Microwave is our least favorite way as they lose their crispy exterior texture. However, in a pinch, put 1 to 2 tofu pancakes in the microwave for approximately 20 – 30 seconds or until heated through.

Frequent Asked Questions (FAQ’s)

What does Tofu Taste Like?

Tofu itself boasts a mild and subtle flavor, often likened to a slight bean or plain soymilk taste. Importantly, its flavor is not overpowering. Tofu's standout feature lies in its remarkable ability to absorb the flavors of the ingredients and seasonings it's cooked with, making it a versatile ingredient in various dishes.

In Traditional Chinese Medicine (TCM), tofu is recognized for its cooling property. However, when paired with warming elements like spicy chilis in dishes like in mapo tofu, it achieves a harmonious balance. While tofu may be considered somewhat bland on its own, its magic lies in the diverse textures it offers, ranging from soft to firm, which brings vibrancy to recipes.

For those fortunate enough to have experienced fresh, homemade, still-warm silky tofu in Hong Kong, the store-bought versions may pale in comparison. The distinct textures of tofu contribute significantly to the culinary experience.

Why eat tofu during the Chinese New Year?

Tofu sounds like the word for happiness in Chinese. In addition, our Asian Tofu Vegetable Pancakes are round symbolizing family togetherness and completeness. Bringing the family together to be happy is a great way to start out the new year.

More Chinese New Year Recipes

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Asian Tofu Vegetable Pancakes