Tofu and Kimchi Pancake Salad recipe - ingredients, nutrition and when to eat it
This salad tops fresh greens with a golden-brown pancake made with tofu and kimchi.
This salad tops fresh greens with a golden-brown pancake made with tofu and kimchi. The mild, savory tofu pairs with kimchi’s tangy flavor, making it a light side for lunch or dinner.
Salads & light · 20 minutes to cook
Tips: Drain the tofu well so the batter doesn’t get watery and the edges turn crisp.
Tips: If the kimchi has a lot of liquid, squeeze some out so the pancake fries well.
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Ingredients (1 serving)
- Tofu — 120 g
- Napa cabbage kimchi — 50 g
- Korean pancake mix — 2 Tbsp
- Egg — 0.5 pc
- Water — 2 Tbsp
- Cooking oil — 1 Tbsp
- Baby greens — 1 handful
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp