Cabbage and Tofu Pancake recipe - ingredients, nutrition and when to eat it
This mild savory pancake is made with cabbage and tofu and pan-fried until golden.
This mild savory pancake is made with cabbage and tofu and pan-fried until golden. Its edges are savory and crisp while the inside stays soft, making it a good side dish for a light lunch or dinner.
Vegetables · 20 minutes to cook
Nutrition (per 285.5g serving): 381.9 kcal · protein 18.4g · carbohydrate 25.3g · fat 23.2g · sodium 739.5mg
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 wet and is easier to flip.
Tips: Spread the batter thinly so it cooks evenly, including around the cabbage.
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Ingredients (1 serving)
- Cabbage — 100 g
- Tofu — 100 g
- Egg — 1 pc
- Korean pancake mix — 2 Tbsp
- Cooking oil — 1 Tbsp
- Salt — 0.3 tsp