Korean-Inspired Tofu Breakfast Pancakes Recipe

About this recipe

Savoury tofu pancakes paired with a tangy dipping sauce, offering a high-protein start to your day with bold, umami flavours.

Ingredients

• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Carrots - 1kg
• - Knorr Stock Cubes Vegetable
• 50G Pepper Black Ground BWFO
• 500G Natco Dried Chickpeas, 500G
• 165 Ml Tropical Sun Coconut Milk Mini
• 250G Stork Block Butter Alternative
• 100 G Saras Turmeric Haldi Powder
• 1 L Crisp N Dry Oil
• 750 G Top-Op Table Salt Drums
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 100G Heera Hot Madras Curry Powder 100g
• - Mori-Nu Silken Firm Tofu
• 450G Rice Flour, 450G
• 1 Bunch Spring Onions 1 Bunch
• 100 g Yorkshire English Carrots 100G
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• - Korean Red Pepper Powder - Gochugaru
• 400G Whole Chickpeas In Water
• - Schwartz Sesame Seeds

Instructions

1. 1. Press the tofu to remove excess water, then crumble it into a large mixing bowl.
2. 2. Finely chop the spring onions and grate the carrot, then add them to the bowl with the tofu.
3. 3. Stir in the rice flour, gochugaru, minced garlic, and water until a thick batter forms.
4. 4. Heat a non-stick skillet over medium heat and add a thin layer of neutral oil.
5. 5. Scoop the batter into the pan, forming small pancakes, and flatten gently with a spatula.
6. 6. Cook each pancake for 3-4 minutes on one side until golden brown, then flip and cook the other side.
7. 7. In a small bowl, mix soy sauce, sesame oil, sesame seeds, and a pinch of gochugaru to make the dipping sauce.
8. 8. Transfer the cooked pancakes to a serving plate and serve hot with the dipping sauce on the side.