Broccoli and Tofu Pancakes recipe - ingredients, nutrition and when to eat it
These bite-sized savory pancakes are made with broccoli, tofu, and egg. They’re golden on the outside and tender inside, making them a tasty side dish with…
These bite-sized savory pancakes are made with broccoli, tofu, and egg. They’re golden on the outside and tender inside, making them a tasty side dish with rice or a light dinner.
Vegetables · 20 minutes to cook
Nutrition (per 215.2g serving): 246.7 kcal · protein 17.5g · carbohydrate 14g · fat 13.5g · sodium 325.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the tofu well so the batter isn’t too wet and is easier to shape.
Tips: Finely chop the broccoli so the pancakes hold together.
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Ingredients (1 serving)
- Broccoli — 50 g
- Tofu — 100 g
- Egg — 1 pc
- Korean pancake mix — 1 Tbsp
- Cooking oil — 1 tsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g