Kimchi Tofu Veggie Pancakes Recipe

Korean cuisine · 330 calories

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!

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.