Napa Cabbage, Tofu, and Egg Pancakes

Name: Napa Cabbage, Tofu, and Egg Pancakes
Total time: 20 min
Yield: 1030 g
Ingredients: Salt 5 serving(1/3 tsp); Napa cabbage 300 serving(10 leaves); Fresh egg 275 piece; Tofu 450 block

Brine napa cabbage, mash boiled tofu, mix with eggs, and pan-fry.

Cook 20 min Difficulty EASY 870 kcal

#Napa cabbage dish #Tofu dish #Egg dish #Korean pancake #Simple side dish #Low calorie #Vegetarian #Korean food #Home-cooked meal #Vegetable pancake

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Ingredients

Main ingredients

Salt 5 serving(1/3 tsp)
Napa cabbage 3 serving(10 leaves)
Fresh egg 5 piece
Tofu 1 block

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 19.83 g 10%

Protein 79.33 g 40%

Fat 43.59 g 50%

Serving size 1030g

Cooking steps

1

Wash the napa cabbage thoroughly and chop finely.
2

Drain the tofu and mash it.
3

Beat the eggs and mix with the cabbage and tofu.
4

Season with salt and pepper.
5

Heat cooking oil in a pan and spoon the mixture onto the pan.
6

Pan-fry until golden brown on both sides.

Napa Cabbage, Tofu, and Egg Pancakes

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