Kimchi Tofu Veggie Pancakes Recipe

About this recipe

Savory pancakes packed with tangy kimchi, protein-rich tofu, and colorful vegetables, perfect for a vibrant breakfast.

Ingredients

• 1 L Ktc Sunflower Oil
• 1 Kg Carrots - 1kg
• 500 G Brown & Polson Cornflour
• - The Tofoo Co. Naked Tofu
• 160 Ml Cj Bibigo Sesame Oil
• 1 Bunch Spring Onions 1 Bunch
• - Maldon Flakes Sea Salt
• - Kikkoman Soy Sauce
• 369G Kimchi, 369G
• - Korean Red Pepper Powder - Gochugaru
• 450G Rice Flour, 450G

Instructions

1. 1. Drain the 225g of tofu and crumble it into small pieces using your hands or a fork.
2. 2. Mix the tofu, 150g of kimchi, 1 grated carrot, and 4 chopped spring onions in a large bowl until well combined.
3. 3. In a separate bowl, whisk together 60g of rice flour, 30g of cornflour, 100ml of water, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of gochugaru, and a pinch of sea salt to create a smooth batter.
4. 4. Add the batter to the tofu and vegetable mixture, stirring until evenly coated and thickened.
5. 5. Heat a non-stick skillet over medium heat and add 1 tablespoon of sunflower oil for frying.
6. 6. Scoop a portion of the mixture onto the skillet and spread into a pancake shape with a spatula.
7. 7. Cook the pancake for 3-4 minutes on one side until golden and crispy, then carefully flip and cook the other side for 3-4 minutes.
8. 8. Repeat with the remaining batter, adding more oil to the skillet as needed (about 2 tablespoons in total).
9. 9. Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil.
10. 10. Serve the pancakes warm, garnished with additional spring onions if desired, and enjoy!

How to make Kimchi Tofu Veggie Pancakes

1. Crumble the tofu. Drain the tofu and crumble it into small pieces with your hands, then mix with kimchi, grated carrot and spring onions.
2. Make the batter. Whisk rice flour, cornstarch, water, soy sauce, sesame oil, gochugaru and sea salt into a smooth batter, then stir it into the tofu mixture until evenly coated.
3. Fry the pancakes. Heat a small amount of oil in a non-stick skillet, spread spoonfuls of the mixture into pancakes and cook 3-4 minutes per side until golden and crispy.
4. Drain and serve. Transfer the pancakes to a paper towel-lined plate, repeat with the remaining batter, and serve warm with extra spring onions if desired.

Frequently asked questions

How long does it take to make Kimchi Tofu Veggie Pancakes?

The total time to make Kimchi Tofu Veggie Pancakes is 35 minutes, including 15 minutes of prep and 20 minutes of cooking.

Can I make these pancakes ahead of time and store them?

Yes, you can make the pancakes ahead and store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to retain crispiness.

What can I serve with Kimchi Tofu Veggie Pancakes?

Serve the pancakes with a dipping sauce made from soy sauce, sesame oil, and a sprinkle of gochugaru, or pair them with a fresh side salad.