Tofu and Enoki Mushroom Pancake recipe - ingredients, nutrition and when to eat it
Tofu and enoki mushrooms are coated in beaten egg and pan-fried until golden. The outside is nutty, the inside is soft, and the mushrooms add a chewy texture.
Tofu and enoki mushrooms are coated in beaten egg and pan-fried until golden. The outside is nutty, the inside is soft, and the mushrooms add a chewy texture. Serve with warm rice or as a simple dinner side.
Side dishes · 20 minutes to cook
Nutrition (per 215.1g serving): 208.2 kcal · protein 16.4g · carbohydrate 7.2g · fat 13.6g · sodium 254mg
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 mixture is less runny and easier to flip.
Tips: Make several small pancakes rather than one large one so they hold their shape.
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Ingredients (1 serving)
- Tofu — 100 g
- Enoki mushrooms — 50 g
- Egg — 1 pc
- Green onion — 10 g
- Salt — 0.5 g
- Cooking oil — 5 ml