Mugwort and Tofu Pancakes recipe - ingredients, nutrition and when to eat it
A spring side dish made by coating mugwort leaves and crumbled tofu in egg and pan-frying them until golden.
A spring side dish made by coating mugwort leaves and crumbled tofu in egg and pan-frying them until golden. The fragrant mugwort goes well with the soft tofu, making these pancakes a nice addition to a light lunch or dinner.
Vegetables · 20 minutes to cook
Nutrition (per 224g serving): 349.3 kcal · protein 18.3g · carbohydrate 21.1g · fat 21.2g · sodium 899.6mg
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: Drain the tofu well so the batter isn’t too wet and is easier to flip.
Tips: Cut the mugwort into short pieces rather than chopping it too finely to preserve its aroma and texture.
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Ingredients (1 serving)
- Mugwort — 40 g
- Tofu — 100 g
- Egg — 1 pc
- Korean pancake mix — 2 Tbsp
- Cooking oil — 1 Tbsp
- Salt — 0.5 tsp