Zucchini and Tofu Pancake with Cheese

Steps

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1. 1
   Wash and julienne the zucchini using a mandoline or spiralizer until you have about 300g of shreds. Place in a large bowl.
   ▶ ≈0:08
2. 2
   Wrap the tofu in cheesecloth and squeeze firmly to remove excess moisture, ensuring a dry texture that binds well.
   ▶ ≈0:17
3. 3
   Add the pressed tofu to the zucchini, crack in one egg, and season with 1/3 tsp salt and a pinch of black pepper.
   ▶ ≈0:32
4. 4
   Add 2 tsp potato starch to bind the ingredients together and gently fold until the starch is fully incorporated and barely visible.
   ▶ ≈0:48
5. 5
   Heat a skillet over medium heat, lightly oil it, and place half the batter on the pan. Shape it into a round pancake.
   ▶ ≈0:58
6. 6
   Once the bottom is golden brown, quickly flip the pancake and cook the other side until both sides are evenly browned and cooked through. Transfer to a plate.
   ▶ ≈1:05
7. 7
   Repeat with the remaining batter in the pan. When the bottom is golden, flip and reduce heat to low for the second side.
   ▶ ≈1:15
8. 8
   While the heat is low, evenly distribute 1 cup of shredded mozzarella cheese over the top of the second pancake.
   ▶ ≈1:25
9. 9
   Gently place the first cooked pancake on top of the melted cheese, covering it like a blanket. Wait until the cheese is fully melted.
   ▶ ≈1:37
10. 10
    Once the cheese is fully melted, transfer the stack to a serving plate and enjoy the delicious combination of zucchini, tofu, and cheese flavors.
    ▶ ≈1:47