Tofu and Perilla Seed Pancake recipe - ingredients, nutrition and when to eat it
This savory side dish is made by coating tofu in perilla seed powder and egg, then pan-frying it until golden.
This savory side dish is made by coating tofu in perilla seed powder and egg, then pan-frying it until golden. It’s lightly crisp on the outside and soft inside, making it a lovely match for warm rice. It also goes well alongside dinner on a chilly evening.
Side dishes · 15 minutes to cook
Nutrition (per 187.5g serving): 240.7 kcal · protein 17.9g · carbohydrate 7.2g · fat 15.9g · sodium 225.6mg
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: Pat the tofu dry well so it’s less likely to break when you flip it.
Tips: Whisk the perilla seed powder into the egg so it doesn’t clump.
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Ingredients (1 serving)
- Tofu — 150 g
- Perilla seed powder — 1 Tbsp
- Egg — 0.5 pc
- Cooking oil — 1 tsp
- Salt — 0.5 g