Tofu and Zucchini Pancake recipe - ingredients, nutrition and when to eat it
This Korean-style pancake is made by dipping tofu and zucchini in egg and pan-frying them until golden.
This Korean-style pancake is made by dipping tofu and zucchini in egg and pan-frying them until golden. Mild, soft tofu pairs nicely with the fresh taste of zucchini, making this a lovely side dish for rice. Enjoy it as a light dinner side during summer, when zucchini is at its best.
Side dishes · 20 minutes to cook
Nutrition (per 272.5g serving): 333.9 kcal · protein 16.9g · carbohydrate 14.4g · fat 22.9g · sodium 252.6mg
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 the pancakes don’t break apart easily.
Tips: Slice the zucchini thinly and evenly so it cooks through at the same rate.
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Ingredients (1 serving)
- Tofu — 100 g
- Zucchini — 0.5 pc
- Egg — 1 pc
- Flour — 1 Tbsp
- Salt — 0.1 tsp
- Cooking oil — 1 Tbsp