Savory Korean Tofu Pancakes With Soy Dipping Sauce Recipe

About this recipe

Crispy tofu pancakes paired with a tangy soy dipping sauce, brimming with flavors and textures for a satisfying start to your day.

Ingredients

• - Mori-Nu Silken Firm Tofu
• 450G Rice Flour, 450G
• 100 G Jumbo Garlic 100g
• - Korean Red Pepper Powder - Gochugaru
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• Bunch Spring Onion (Bunch)
• 1 Kg White Granulated Sugar
• 400G Whole Chickpeas In Water
• 1 Kg Kosher Sea Salt Bwfo
• NaN Pure Sunflower Cooking Oil

Instructions

1. 1. Drain the tofu and pat it dry to remove excess moisture, then crumble it into a mixing bowl.
2. 2. Chop green onions finely and mince the garlic, adding both to the crumbled tofu for added flavor.
3. 3. Mix rice flour, gochugaru, and a pinch of salt into the tofu mixture, stirring until it forms a thick batter-like consistency.
4. 4. Heat the neutral cooking oil in a frying pan over medium heat to prepare for cooking the pancakes.
5. 5. Scoop spoonfuls of the tofu batter onto the pan, flattening into small circular pancakes as they cook.
6. 6. Cook each pancake for 2-3 minutes per side until golden and crispy, then transfer to a plate lined with paper towels.
7. 7. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, and water to create the dipping sauce.
8. 8. Serve the tofu pancakes warm alongside the soy dipping sauce for a flavorful breakfast experience.