Tofu and Mushroom Pancakes recipe - ingredients, nutrition and when to eat it
These savory pancakes are made by mixing mashed tofu with finely chopped mushrooms and pan-frying until golden.
These savory pancakes are made by mixing mashed tofu with finely chopped mushrooms and pan-frying until golden. They're nutty on the outside and soft inside, making a tasty side with rice or a light meal on their own.
Vegetables · 20 minutes to cook
Nutrition (per 269.7g serving): 366.9 kcal · protein 21.9g · carbohydrate 14.4g · fat 25.3g · sodium 933.4mg
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 enough that the batter isn't runny and is easy to flip.
Tips: If the batter spreads, add a little flour; if it's too thick, mix in a little beaten egg.
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Ingredients (1 serving)
- Tofu — 150 g
- Shiitake mushrooms — 40 g
- Egg — 1 pc
- Flour — 1 Tbsp
- Scallions — 1 Tbsp
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp
- Cooking oil — 1 Tbsp