Soft Tofu and Vegetable Pancakes recipe - ingredients, nutrition and when to eat it
These savory pancakes are made with soft tofu, garlic chives, and carrots mixed into Korean pancake mix and pan-fried until golden.
These savory pancakes are made with soft tofu, garlic chives, and carrots mixed into Korean pancake mix and pan-fried until golden. They’re lightly crisp on the outside and tender inside, making them a lovely choice for a rainy day or an easy dinner.
Vegetables · 20 minutes to cook
Nutrition (per 269.5g serving): 406.7 kcal · protein 12.2g · carbohydrate 51.5g · fat 17.1g · sodium 618mg
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: Mix the batter gently and briefly; overmixing can break down the soft tofu completely and make it watery.
Tips: Make several small pancakes instead of one large one. They’re easier to flip and crisp up nicely around the edges.
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Ingredients (1 serving)
- Soft tofu — 100 g
- Korean pancake mix — 0.5 cup
- Garlic chives — 0.5 handful
- Carrot — 0.3 pc
- Water — 3 Tbsp
- Cooking oil — 1 Tbsp
- Salt — 0.1 tsp