Tofu and Kimchi Pancake Lunchbox recipe - ingredients, nutrition and when to eat it
Tofu and kimchi are mixed into pancake batter and pan-fried until golden, then packed with vegetables.
Tofu and kimchi are mixed into pancake batter and pan-fried until golden, then packed with vegetables. The savory, mild tofu brings out the kimchi’s tangy, salty flavor. It’s a great choice when you want a satisfying lunch.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 359g serving): 442 kcal · protein 18.5g · carbohydrate 43.4g · fat 21.8g · sodium 751.5mg
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: Lightly squeeze out the kimchi juice so the batter doesn’t get too thin and is easier to cook.
Tips: Let the pancakes cool completely before packing to reduce condensation in the lunchbox.
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Ingredients (1 serving)
- Tofu — 100 g
- Napa Cabbage Kimchi — 0.5 cup
- Korean Pancake Mix — 4 Tbsp
- Egg — 0.5 pc
- Green Onion — 0.3 pc
- Cooking Oil — 1 Tbsp
- Lettuce — 3 sheet
- Cherry Tomatoes — 4 pc