Onion, Tofu, and Egg Pancakes recipe - ingredients, nutrition and when to eat it
These savory pancakes are a home-style side dish made with onion, mashed tofu, and egg, pan-fried until golden.
These savory pancakes are a home-style side dish made with onion, mashed tofu, and egg, pan-fried until golden. The onion’s mild sweetness and the tofu’s soft texture go well together, making them a simple addition to dinner or any rice meal.
Vegetables · 20 minutes to cook
Nutrition (per 240g serving): 251.7 kcal · protein 16.7g · carbohydrate 15.6g · fat 13.6g · sodium 325mg
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 is less runny and easier to flip.
Tips: If the batter spreads too much, add a little more Korean pancake mix; if it’s too thick, stir in a little beaten egg.
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Ingredients (1 serving)
- Onion — 0.5 pc
- Tofu — 100 g
- Egg — 1 pc
- Korean pancake mix — 1 Tbsp
- Salt — 0.1 tsp
- Cooking oil — 1 tsp