Savory Korean Tofu Pancakes With Sesame Dipping Sauce Recipe

About this recipe

Crispy tofu pancakes infused with scallions and sesame, paired with a tangy dipping sauce for a delightful breakfast.

Ingredients

• - Mori-Nu Silken Firm Tofu
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 60G Toasted White Sesame Seeds, 60G
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 450G Rice Flour, 450G
• 400G Whole Chickpeas In Water
• 450G Palm Sugar, 450G

Instructions

1. 1. Press the tofu to remove excess water, then crumble it into a bowl until it resembles fine crumbs.
2. 2. Add rice flour, finely chopped scallions, grated ginger, and minced garlic to the tofu mixture.
3. 3. Mix in water gradually to form a thick batter that holds together well.
4. 4. Heat neutral oil in a non-stick pan over medium heat and scoop batter into small pancake-sized portions.
5. 5. Cook each pancake for 3-4 minutes per side until golden and crispy, flipping carefully halfway through.
6. 6. In a small bowl, combine soy sauce, sesame oil, rice vinegar, red chili flakes, and sesame seeds to make the dipping sauce.
7. 7. Taste and adjust the sauce with a pinch of sugar or more chili flakes if desired.
8. 8. Plate the pancakes and serve hot with the sesame dipping sauce on the side.