Thinly slice or shred the zucchini using a box grater or shredding tool.

Transfer zucchini to a large mixing bowl, sprinkle with a generous pinch of salt, then toss to coat.

Allow the zucchini to sit for 5 mins to help draw out some moisture.

Gather the zucchini in your hands above the bowl (or sink) and squeeze out as much liquid as possible.

Pat the shreds dry with a paper towel, then clear out your mixing bowl.

To a blender cup add the silken tofu and salt. Blend until completely smooth.

To the same large mixing bowl, whisk together the flour, potato starch, and baking powder.

Pour in the tofu mixture and whisk until you form a very thick batter.

Break apart the shredded zucchini into the batter along with the onions, scallions, garlic, ginger, and sesame seeds.

Use a spatula to evenly fold the vegetables into the batter.

Place an 8-inch pan over medium-low heat, then add about 1 tbsp of oil to coat the bottom (alternatively, use a large griddle to cook all the pancakes at once).

Dollop a third of the batter into the pan, then spread the mixture out evenly with a spatula.

Cook undisturbed for 7 mins, or until the bottom is golden.

Sprinkle the uncooked side of the pancake with some sesame seeds and a drizzle of oil, then flip and cook for 6-7 mins, or until equally golden in color.

Transfer the pancake to a wire rack, clear out the pan, add additional oil and cook the remaining batter.

To serve, cut up your pancake as desired.

Serve with your favorite dip and enjoy immediately!