Tofu and Hijiki Pancakes recipe - ingredients, nutrition and when to eat it
These savory pancakes are made with tofu and hijiki mixed into beaten egg and pan-fried until golden.
These savory pancakes are made with tofu and hijiki mixed into beaten egg and pan-fried until golden. The mild, nutty tofu pairs with hijiki’s pleasantly crunchy texture, making them a good side dish with rice or a light dinner accompaniment.
Side dishes · 20 minutes to cook
Nutrition (per 266.5g serving): 366.3 kcal · protein 21g · carbohydrate 14.2g · fat 25.4g · sodium 1002.9mg
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 batter is thicker and easier to shape.
Tips: Squeeze the hijiki dry and keep the batter lightly seasoned; you can serve the pancakes with a soy sauce dip.
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Ingredients (1 serving)
- Tofu — 150 g
- Hijiki — 40 g
- Egg — 1 pc
- Korean pancake mix — 1 Tbsp
- Salt — 0.5 tsp
- Cooking oil — 1 Tbsp