Tofu and Kimchi Pancake Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox features a golden pancake made with mashed tofu, finely chopped kimchi, egg, and pancake mix.
This lunchbox features a golden pancake made with mashed tofu, finely chopped kimchi, egg, and pancake mix. The kimchi’s tangy flavor comes through in the mild, creamy tofu, making it a tasty pairing with rice. It’s easy to make ahead or pack for lunch.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 504g serving): 723.3 kcal · protein 28.1g · carbohydrate 90g · fat 26.2g · sodium 509.5mg
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: Drain the tofu well so the batter isn’t too loose and the pancake is easier to flip.
Tips: If the kimchi is too salty or sour, rinse it lightly, then squeeze it dry before adding it.
Tips: Pack the pancake and rice separately to keep the rice from getting soggy.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Tofu — 150 g
- Napa cabbage kimchi — 50 g
- Egg — 1 pc
- Korean pancake mix — 2 Tbsp
- Green onion — 10 g
- Cooking oil — 1 Tbsp
- Rice — 1 bowl