Tofu and Vegetable Pancakes recipe - ingredients, nutrition and when to eat it
These savory pancakes are made with mashed tofu mixed with carrot and garlic chives, then pan-fried until golden.
These savory pancakes are made with mashed tofu mixed with carrot and garlic chives, then pan-fried until golden. They're nutty on the outside and soft inside, making them a nice side for rice.
Side dishes · 20 minutes to cook
Nutrition (per 228.1g serving): 244.4 kcal · protein 17.3g · carbohydrate 13g · fat 13.6g · sodium 231.8mg
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 is less wet and easier to flip.
Tips: If the batter falls apart easily, add a little more flour; if it's too thick, add water a teaspoon at a time.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Tofu — 150 g
- Carrot — 0.3 pc
- Garlic chives — 0.3 handful
- Egg — 0.5 pc
- Flour — 1 Tbsp
- Salt — 0.5 g
- Ground black pepper — 0.1 g
- Cooking oil — 1 tsp