Savory Tofu Kimchi Pancakes Recipe

About this recipe

A delightful twist on traditional Korean pancakes, packed with protein-rich tofu and tangy kimchi for a flavorful breakfast experience.

Ingredients

• - Mori-Nu Silken Firm Tofu
• - Lotus Foods Spicy Kimchi Rice Ramen Noodle Soup Cup - 1.98 Oz
• 160 Ml Cj Bibigo Sesame Oil
• 40G Ancho Flakes, 40G
• 450G Rice Flour, 450G
• - Kikkoman Soy Sauce
• 400G Whole Chickpeas In Water
• - Ktc Vegetable Oil

Instructions

1. 1. Drain and crumble the tofu into small pieces using your hands or a fork.
2. 2. Chop the kimchi into smaller pieces and finely slice the scallions.
3. 3. In a mixing bowl, combine the rice flour, soy sauce, sesame oil, chili flakes, and water to form a smooth batter.
4. 4. Fold the crumbled tofu, chopped kimchi, and scallions into the batter until well combined.
5. 5. Heat a non-stick skillet over medium heat and add vegetable oil to coat the surface.
6. 6. Pour a ladleful of the pancake batter onto the skillet, spreading it evenly into a round shape.
7. 7. Cook the pancake for 3-4 minutes on one side until golden brown and crispy.
8. 8. Flip the pancake carefully and cook for another 3-4 minutes on the other side.
9. 9. Repeat the process with the remaining batter, adding more oil if necessary.
10. 10. Serve the pancakes warm with additional soy sauce or dipping sauce of your choice.