Here's a recipe for "Tofu Rice Flour Waffles" that are crispy on the outside and chewy on the inside. They are easy to make by simply mixing and baking, and are a healthy, gluten-free treat. With a subtly sweet flavor, they can also be enjoyed as savory waffles. Perfect for making ahead, these waffles are a great addition to breakfast or snacks.
Ingredients
Main Ingredients (Makes 6-7 waffles)
- Silken Tofu 100g (approx. 1/3 block)
- Egg 1
- Rice Flour 140g
- Baking Powder 1 tsp
Seasonings
- Water 50ml
- Sugar 2 tbsp
- Vegetable Oil 1 tbsp
- Vegetable Oil (for greasing) as needed
Steps
- In a bowl, add Silken Tofu 100g and mash with a whisk until it becomes a paste.
- To the tofu paste, add 1 Egg, 50ml Water, 2 tbsp Sugar, and 1 tbsp Vegetable Oil. Mix well while lightly beating the egg.
- Next, add 1 tsp Baking Powder and 140g Rice Flour. Mix until no dry powder remains. (Key Tip!) Adjust the amount of rice flour or water to achieve a slightly thick batter, similar to pancake batter, that holds a slight peak when scooped.
- Generously grease the waffle maker with vegetable oil. (Key Tip!) Since the batter tends to stick, use plenty of oil.
- Pour about 1 heaped tablespoon of the mixed batter onto the waffle maker, close the lid, and bake for 3-5 minutes.
- Open the lid when steam stops rising. Once browned, carefully remove the waffle. (Key Tip!) If you open the lid before it's fully cooked, the batter might break. Ensure it's completely baked before removing.
- Grease the waffle maker again and bake the remaining batter following the same steps.
- If you have leftovers, wrap each waffle individually in plastic wrap and store in the refrigerator or freezer. (Key Tip!) For refrigerated waffles, reheat in a toaster. For frozen waffles, thaw in a microwave and then toast to restore their freshly baked texture.
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