Tofu and Cabbage Pancake recipe - ingredients, nutrition and when to eat it
A mild savory pancake made with mashed tofu and crisp cabbage, pan-fried until golden. Dip it lightly in soy sauce for a nutty, savory bite.
A mild savory pancake made with mashed tofu and crisp cabbage, pan-fried until golden. Dip it lightly in soy sauce for a nutty, savory bite. It’s easy to serve with lunch or dinner on a busy day.
Vegetables · 20 minutes to cook
Nutrition (per 319g serving): 420.3 kcal · protein 22.6g · carbohydrate 25.4g · fat 25.5g · sodium 641.2mg
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 batter isn’t too loose and is easier to flip.
Tips: If the batter is thin, add a little more Korean pancake mix, and slice the cabbage thinly so it cooks evenly.
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Ingredients (1 serving)
- Tofu — 150 g
- Cabbage — 80 g
- Egg — 1 pc
- Korean pancake mix — 2 Tbsp
- Cooking oil — 1 Tbsp
- Soy sauce — 1 tsp