Napa Cabbage and Tofu Pancakes

Name: Napa Cabbage and Tofu Pancakes
Total time: 10 min
Yield: 206 g
Ingredients: Tofu 80 g; Fresh Egg 55 ea; Fresh Cabbage 70 serving; Salt 1 dose (1/3 tsp)

Cook 10 min Difficulty EASY 179 kcal

#cabbage dish #tofu dish #pancake #jeon #vegetable pancake #easy recipe #vegetarian #side dish #Korean food #muchim

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Ingredients

Main ingredients

Tofu 80 g
Fresh Egg 1 ea
Fresh Cabbage 1 serving

Seasonings/Sauce

Salt 1 dose (1/3 tsp)

Nutrition summary

Carbohydrates 8.98 g 21%

Protein 15.97 g 37%

Fat 8.3 g 43%

Serving size 206g

Cooking steps

1

Finely chop the napa cabbage and tofu.
2

Wrap the tofu with a cotton cloth to squeeze out excess moisture.
3

Put the chopped cabbage, tofu, pancake mix, salt, and pepper into a bowl and mix well.
4

Scoop a spoonful of the batter and place it on the pan.
5

Add cooking oil to the pan and fry until golden brown on both sides.

Napa Cabbage and Tofu Pancakes

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