Vegan Taiwanese Dan Bing (Egg Pancake)
A savory vegan pancake with a flaky crust and a savory filling. Using silken tofu to replace the egg in the batter makes it a delicious substitute!
Ingredients
- 1 cup All-Purpose Flour
- 1/2 cup Water
- 1/4 teaspoon Salt
- 2 stalks Scallions
- 1/2 cup Silken Tofu
- 2 tablespoons Soy Sauce
- 1 tablespoon Sesame Oil
- 1 tablespoon Vegan XO Sauce (optional)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, whisk together flour, water, and salt to form a smooth batter. Stir in chopped scallions.
- 2Heat a lightly oiled skillet or griddle over medium heat.
- 3Pour a thin layer of batter onto the hot skillet, spreading it evenly to form a pancake.
- 4Cook for 2-3 minutes, or until the bottom is lightly golden.
- 5Pour 1/4 cup silken tofu over the pancake.
- 6Flip the pancake and cook for another 2-3 minutes, or until both sides are golden brown and the tofu is cooked.
- 7Remove from skillet and brush with soy sauce and sesame oil. Add vegan XO sauce if desired.
- 8Cut into wedges and serve immediately.
Substitutions
Egg → Silken Tofu
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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