Tofu Pancake 豆腐煎饼 (Repost to Include English Recipe)

(Upon reader's request, I have added English recipe below)

这是昨天下午弄的点心，没有特别准备所以看到冰箱里有什么就就地取材。脆脆的外皮咬下去里面却是入口即化的豆腐，这煎饼还真的蛮好吃的。因为加入了虾米和香菇，味道有点像在吃煎萝卜糕。

这一次是实验作品，下次弄要准备新鲜的海鲜如小虾，墨鱼等再加入一些蔬菜丝，我想一定更美味。

我尝试两种煎法，第一种煎到比较薄，比较黑和脆。第二种则比较厚，煎到一变金黄色就捞起。大家吃了一致认为比较薄比较脆那个比较好吃。

材料：
日本豆腐 1条
鸡蛋 1粒
虾米 1大把（洗净浸水泡软）
香菇（大） 1个（洗净浸水泡软切丝）
小辣椒 2条（切碎）
茨粉（Tapioca Flour） 3汤匙
面粉 5-6汤匙左右（我没量，大概）
食油 1汤匙
浸泡虾米的水 1汤匙（随意）

调味料：
酱油 2汤匙
胡椒粉 ½ 茶匙
糖 ¼ 茶匙
盐 ¼ 茶匙
（我没有量调味料，以上份量只做参考，适量就是了。）

做法 ：
1）豆腐放入碗里稍微用叉子弄碎，加入其他材料和调味料拌均。调出来的面糊应该是有点稀，但是拿起不会马上滴下。如果面糊太稠就加多点水，太稀就加多点面粉，就这么简单。调味料也要跟着调整。
2）热油，把一大匙面糊加入油里，煎一会儿后用锅铲的背稍微压扁，中火煎至两面金黄色，沥干油后即可捞起。

Ingredients:
1pc (250g) Japanese Silken Tofu
1 egg
1 handful of dried shrimp (wash and presoak in water)
1 big dried mushroom (wash, presoak in water and sliced)
2 chili padi (bird's eye chili) (chopped)
3 tbsp tapioca flour
5 - 6 tbsp plain flour (approx.)
1 tbsp cooking oil
1 tbsp water from soaking dried shrimp (optional)

Seasonings:
2 tbsp light soy sauce
½ tsp ground pepper
¼ tsp sugar
¼ tsp salt
(The above amount of seasonings is for reference only as I didn't measure by measuring spoon.)

Method:
1) Briefly smash tofu in a bowl with a fork, add the rest of ingredients and seasonings, mix well. The batter should be runny but will not drip immediately if hold up with a ladle. If it's too runny just add more flour, if it's too thick then add more water. Remember to adjust the seasonings accordingly.
2) Heat oil, add a scoop of batter, fry for a while before pressing down lightly with the back of the turner. Pan-fry over medium heat till both sides turn golden brown, drain and remove.