Tofu Pancakes

Name: Tofu Pancakes
Yield: 705 g
Ingredients: Korean Wheat Pancake Mix 10 g; Enoki Mushroom 60 g; Light Tuna 50 g; Green Onion 50 piece (1/2); Onion 40 g; Fresh Carrot 40 g; Fresh Egg 165 ea; Fresh Cabbage 140 serving; Tofu 150 g

605 kcal

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Ingredients

Main ingredients

Korean Wheat Pancake Mix 10 g
Enoki Mushroom 60 g
Light Tuna 50 g
Green Onion 1 piece (1/2)
Onion 40 g
Fresh Carrot 40 g
Fresh Egg 3 ea
Fresh Cabbage 2 serving
Tofu 150 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 43.34 g 29%

Protein 52.26 g 35%

Fat 23.51 g 36%

Serving size 705g

Cooking steps

1

Cut the tofu into appropriate sizes.
2

Season the tofu with salt.
3

Coat the tofu evenly with flour.
4

Beat the eggs well and coat the tofu with the eggs.
5

Heat cooking oil in a pan over medium heat.
6

Place the tofu in the pan and cook until golden brown on both sides.

Tofu Pancakes

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