Savory Korean Tofu Pancakes With Spicy Soy Dipping Sauce Recipe

About this recipe

These crispy tofu pancakes are infused with scallions and sesame, served with a tangy, spicy soy dipping sauce for a flavorful breakfast.

Ingredients

• - Mori-Nu Silken Firm Tofu
• 450G Rice Flour, 450G
• 160 Ml Cj Bibigo Sesame Oil
• - Kikkoman Soy Sauce
• - Korean Red Pepper Powder - Gochugaru
• 100 G Jumbo Garlic 100g
• 400G Whole Chickpeas In Water
• 450G Palm Sugar, 450G
• NaN Pure Sunflower Cooking Oil

Instructions

1. 1. Drain the tofu and pat dry with a paper towel to remove excess moisture.
2. 2. Mash the tofu in a bowl until it becomes a crumbly texture, then mix in rice flour, chopped scallions, and sesame oil.
3. 3. Gradually add water to the mixture to form a batter-like consistency, ensuring it holds together but is not too runny.
4. 4. Heat a non-stick pan over medium heat and add a drizzle of neutral cooking oil.
5. 5. Scoop spoonfuls of the tofu mixture onto the pan, shaping them into small pancakes.
6. 6. Cook each pancake for 3-4 minutes per side until golden brown and crispy on the edges.
7. 7. Meanwhile, prepare the dipping sauce by combining soy sauce, gochugaru, minced garlic, and a splash of sesame oil.
8. 8. Adjust the dipping sauce to your taste by adding a pinch of sugar or extra chili flakes for more heat.
9. 9. Transfer the cooked pancakes to a plate lined with paper towels to remove excess oil.
10. 10. Serve the tofu pancakes warm with the spicy soy dipping sauce on the side.