Delicious Tofu and Vegetable Pancake with Cheese
Simple Tofu, Cheese, and Vegetable Pancake Recipe
Even if it doesn’t look perfect, this Tofu Cheese Pancake is incredibly delicious! It boasts a rich, savory, and wholesome flavor. A perfect way to use up leftover ingredients!
Main Ingredients
- Tofu 160g (approx. 1/2 block)
- Carrot 30g (approx. 1/5 of a medium carrot)
- Green Onion 36g (approx. 1/4 stalk)
- Kimchi 45g (approx. 1/4 cup, well-drained)
- Sausage 70g (approx. 1 sausage)
- Mozzarella Cheese 70g (approx. 1/2 cup)
- Bread 36g (approx. 1.5 slices)
- Eggs 2 large
- Cooking Oil (for pan-frying) as needed
Seasoning & Garnish
- Ketchup (optional)
- Ketchup (optional)
Cooking Instructions
Step 1
Gather all your ingredients to prepare for making this delightful Tofu and Vegetable Pancake with Cheese. Ensure the tofu is well-drained, and have your vegetables and sausage ready for chopping.
Step 2
Finely mince the carrot, green onion, and sausage. The finer you chop these ingredients, the smoother and more delicious your pancake will be.
Step 3
Mince the napa cabbage kimchi, including the stems, into small pieces. The slight spiciness and tanginess of the kimchi will cut through any richness and make the pancake even more appealing. Be careful not to add too much kimchi juice.
Step 4
Cut the tofu into bite-sized pieces and microwave it for 30 seconds, twice. This step helps to remove excess moisture from the tofu, preventing the batter from becoming too watery. Once removed from the microwave and still warm, place the tofu in a large bowl and mash it thoroughly with your hands.
Step 5
Add the 2 eggs to the mashed tofu in the bowl. Incorporate the finely minced carrot, green onion, kimchi, and sausage. Whisk the eggs and mix all the ingredients together until a well-combined batter forms, ensuring there are no large lumps.
Step 6
Cut the bread slices into small cubes and add them to the batter. The bread will contribute to a crispy exterior and a delightful texture within the pancake.
Step 7
Heat a generous amount of cooking oil in a non-stick pan over medium heat. Spoon portions of the batter into the hot pan, shaping them into round pancakes and flattening them slightly with the back of the spoon or a spatula. Aim for a moderate thickness.
Step 8
Reduce the heat to medium-low. Once the bottom of the pancake turns golden brown and is cooked through, place a generous amount of mozzarella cheese in the center. Gently cover the cheese with a little more batter. Carefully flip the pancake and cook the other side until golden brown and the cheese is melted and gooey.
Step 9
Alternatively, you can spread a larger portion of the batter in the pan, fold it in half to create a semicircle, fill the inside with mozzarella cheese and a bit more batter, then seal it. Cook both sides until golden brown. This method creates a pancake with a pocket of melted cheese inside. Feel free to adjust the size as you prefer.
Step 10
If your batter seems a bit crumbly and difficult to shape, don’t worry! You can still pan-fry the broken pieces – they’ll be equally delicious and crispy. For a firmer texture that holds its shape better, you can try forming the batter with your hands before placing it in the pan, or mix in a tablespoon of frying powder (like tempura flour) into the batter for better binding.
Step 11
These delicious Tofu and Vegetable Pancakes with Cheese are wonderful on their own, but for an extra touch of flavor, dip them in ketchup if you like. They make a fantastic side dish for rice or a satisfying snack!
