Mochi Pancakes with Tofu Cream

 

2 tsp olive oil

1 onion, diced

Sea salt

1 ½ cups button mushrooms, brushed clean and thinly sliced

1 carrot, coarsely grated

Tamari sauce

1 ½ pounds mochi, coarsely grated

½ cup tofu cream cheese

½ cup ripe olives, pitted and sliced into thin rounds

 

To make pancakes:

Heat 1 tsp of the oil in a skillet over medium flame. Add onion and a pinch of salt and cook, stirring 2 min.  Add mushrooms, carrot and a pinch of salt and cook, stirring 2-3 min. Season lightly with tamari sauce and cook 2 min or until vegetables are tender. Set aside.

Heat remaining teaspoon of oil in a fresh skillet or on a griddle and tilt to distribute evenly over the pan’s surface.  Place about 4 tbsp. grated moche in the center of the skillet and press with back of spoon to form a 4 inch round. Place a small handful of vegetables on top. Evenly spread about 3 tbsp. grated mocha over top. Cover pan and cook over medium low heat about 5 min. both sides of the pancake should be golden and crisp. Serve with tofu cream cheese on top.

 

Tofu Cream:

1 pound soft tofu

2 tsp ume paste

1 tsp tahini

2-3 green onions, minced

1-2 celery stalks diced

1 carrot, grated

¼ cup fresh minced parsley

Juice of 1 lemon

 

Bring a pot of water to a boil, add tofu, cook 5 min. Drain tofu and process in a food processor with ume paste and tahini until smooth. Fold in vegetables, parsley and lemon juice. Chill before serving.