Savory and Crispy Tofu Kimchi Pancake
Mastering the Art of Cooking Golden-Brown Tofu Kimchi Pancakes
On cloudy or rainy days, this unique Tofu Kimchi Pancake is irresistible. Made with hearty tofu and flavorful kimchi, it offers a delightful twist on traditional pancakes. The crispy exterior and tender, savory interior make it a perfect meal or snack!
Ingredients- 1 block Tofu (approx. 330g)
- 200g Well-fermented Kimchi
- 1 cup Pancake Mix (or Cake Flour, approx. 120g)
- 1 Egg
- Water, as needed (to adjust consistency)
Cooking Instructions
Step 1
First, remove excess liquid from the kimchi by squeezing it gently, then chop it finely. For the tofu, either press it lightly in a clean kitchen towel to remove excess water or mash it with a fork until crumbly. In a mixing bowl, combine the mashed tofu, finely chopped kimchi, pancake mix (or cake flour), and one egg. Gradually add water, a little at a time, while mixing until you achieve a thick but pourable batter consistency. Ensure all ingredients are well incorporated without lumps.
Step 2
Heat a generous amount of cooking oil in a frying pan over medium heat until it’s shimmering. Once the pan is hot, ladle a portion of the batter onto the pan and spread it out into a round, relatively thin pancake using the back of the ladle or a spoon. Avoid making it too thick, as this can prevent it from cooking through. Cook until the bottom side is golden brown and crispy, then carefully flip it over and cook the other side until it’s also golden brown and crisp. Adjust the heat as needed to prevent burning.
Step 3
Once both sides are beautifully golden brown and the edges are nicely crisped, carefully transfer the cooked Tofu Kimchi Pancake to a serving plate. It’s best enjoyed while warm. For an extra touch, you can serve it with a side of soy sauce dipping sauce.
