Tofu and Kimchi Patties recipe - ingredients, nutrition and when to eat it
These savory patties are made by mixing tofu and finely chopped kimchi with egg, then pan-frying them until golden.
These savory patties are made by mixing tofu and finely chopped kimchi with egg, then pan-frying them until golden. They’re crisp on the outside and soft inside, and the tangy, savory kimchi pairs well with mild tofu. Serve them as a side dish with rice, or enjoy them for a light meal.
Side dishes · 20 minutes to cook
Nutrition (per 279.3g serving): 395.8 kcal · protein 21.1g · carbohydrate 14.2g · fat 27.6g · sodium 367.6mg
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 mixture isn’t too wet and is easier to flip.
Tips: Squeeze out the kimchi juice before adding it so the patties aren’t too salty and hold their shape.
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
- Flour — 1 Tbsp
- Green onion — 1 Tbsp
- Sesame oil — 0.5 tsp
- Cooking oil — 1 Tbsp