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

• - Mori-Nu Silken Firm Tofu
• - Lotus Foods Spicy Kimchi Rice Ramen Noodle Soup Cup - 1.98 Oz
• 1 Bunch Spring Onions 1 Bunch
• 160 Ml Cj Bibigo Sesame Oil
• 450G Rice Flour, 450G
• 400G Whole Chickpeas In Water
• - Kikkoman Soy Sauce
• - Korean Red Pepper Powder - Gochugaru
• - Maldon Flakes Sea Salt

Instructions

1. 1. Drain the tofu and crumble it into small pieces using your hands or a fork.
2. 2. Mix the tofu, kimchi, grated carrot, and spring onions in a large bowl until well combined.
3. 3. In a separate bowl, whisk together rice flour, cornstarch, water, soy sauce, sesame oil, gochugaru, and 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 a small amount of neutral 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.
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!