Tofu and Perilla Leaf Pancakes recipe - ingredients, nutrition and when to eat it
These savory pancakes are made by wrapping mashed tofu in perilla leaves, dipping them in egg, and pan-frying until golden.
These savory pancakes are made by wrapping mashed tofu in perilla leaves, dipping them in egg, and pan-frying until golden. The soft, nutty tofu pairs beautifully with the fresh aroma of perilla. Serve them with a warm rice meal or as an easy side dish on a rainy evening.
Vegetables · 25 minutes to cook
Nutrition (per 214.7g serving): 337.7 kcal · protein 18.2g · carbohydrate 11.6g · fat 23.9g · sodium 256.2mg
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 filling doesn't ooze out and the perilla leaves are easy to fold.
Tips: Trim a little off the stem end of each perilla leaf for a neater shape when folded.
Tips: Cook over medium-low heat so the egg coating doesn't burn before the pancakes are done.
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Ingredients (1 serving)
- Tofu — 120 g
- Perilla leaves — 6 pc
- Egg — 1 pc
- Green onion — 10 g
- Salt — 0.5 g
- Ground black pepper — 0.2 g
- Flour — 1 Tbsp
- Cooking oil — 1 Tbsp