Korean Tofu And Vegetable Pancakes

Looking for a flavorful and healthy dish to add to your recipe repertoire? Korean Tofu and Vegetable Pancakes are a delightful twist on traditional pancakes. Packed with protein-rich tofu and a colorful array of vegetables, these savory pancakes make for a satisfying meal or appetizer. Whether you’re a fan of Korean cuisine or simply looking to try something new, these pancakes are sure to impress your taste buds. Let’s dive into the recipe for these delicious Korean-inspired pancakes!

Korean Tofu And Vegetable Pancakes

Ingredients:
– 1 block firm tofu, drained and pressed
– 1 cup grated zucchini
– 1 cup shredded carrot
– 4 green onions, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1/4 cup cornstarch
– 1 teaspoon soy sauce
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying

Instructions:
1. Start by preparing the tofu. Remove the tofu from its packaging and place it between paper towels. Gently press down on the tofu to remove excess moisture. You can also use a tofu press if you have one. Once the tofu is pressed, cut it into small cubes and set aside.

2. In a large mixing bowl, combine the grated zucchini, shredded carrot, sliced green onions, minced garlic, flour, cornstarch, soy sauce, salt, and black pepper. Mix everything together until well combined.

3. Add the cubed tofu to the vegetable mixture and gently fold it in until the tofu is evenly coated with the vegetable mixture.

4. Heat a non-stick skillet over medium heat and add a tablespoon of vegetable oil.

5. Scoop a ladleful of the tofu and vegetable mixture onto the skillet and flatten it slightly to form a pancake shape. You can make the pancakes as small or as large as you prefer.

6. Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to add more oil to the skillet between batches to prevent sticking.

7. Once the pancakes are cooked, transfer them to a plate lined with paper towels to absorb any excess oil.

8. Serve the Korean Tofu and Vegetable Pancakes warm with a dipping sauce of your choice. A simple combination of soy sauce, rice vinegar, and a sprinkle of sesame seeds makes a delicious dipping sauce for these pancakes.

Enjoy these delightful Korean Tofu and Vegetable Pancakes as a nutritious and flavorful addition to your meal. Whether you’re looking for a light lunch, a tasty snack, or a unique appetizer to impress guests, these pancakes are a versatile and satisfying dish that brings a touch of Korean cuisine to your table. Experiment with different vegetable combinations and dipping sauces to find your favorite flavor profiles. Happy cooking!