Savory Korean Tofu Pancakes With Spicy Dipping Sauce Recipe

About this recipe

These crispy tofu pancakes are packed with protein and paired with a bold, spicy dipping sauce for a flavorful start to your day.

Ingredients

• - Cofresh Whole Green Chilli 350g
• 100 G East End Ground Coriander
• - Bmp Ripe Plantain Pack Of 5
• 400 Ml Ktc Coconut Milk 400Ml
• 65G Natoora Root Ginger
• 1 Kg Yellow/White Onion 1kg
• 1 Packet Curry Leaves (1 Packet)
• 100 G Saras Turmeric Haldi Powder
• 1 L Crisp N Dry Oil
• 75G Greenfields Cayenne Pepper, 75G
• - Tata Salt
• - Mori-Nu Silken Firm Tofu
• 450G Rice Flour, 450G
• 1 Bunch Spring Onions 1 Bunch
• 100 G Jumbo Garlic 100g
• 250 G Sempio Gochujang
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• 60G Toasted White Sesame Seeds, 60G
• 400G Whole Chickpeas In Water
• - Rajah Whole Red Chillies
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 1 Kg White Granulated Sugar

Instructions

1. 1. Drain and press the tofu to remove excess moisture, then crumble it into small pieces in a bowl.
2. 2. Finely chop the spring onions and garlic, and mix them into the crumbled tofu.
3. 3. Add rice flour, sesame oil, and water, stirring to form a thick batter with no lumps.
4. 4. Heat neutral oil in a non-stick pan over medium heat until shimmering.
5. 5. Scoop spoonfuls of the batter onto the pan, flattening them into pancakes with a spatula.
6. 6. Cook each pancake for 3-4 minutes per side until golden and crispy, then transfer to a plate lined with paper towels.
7. 7. In a small bowl, combine gochujang, soy sauce, rice vinegar, sugar, chili flakes, and sesame seeds to make the dipping sauce.
8. 8. Stir the sauce thoroughly until smooth and adjust spice level if needed.
9. 9. Plate the pancakes and serve warm alongside the spicy dipping sauce.
10. 10. Garnish with extra spring onions or sesame seeds for a fresh touch.