Cheesy Tofu And Kimchi Pancake Recipe

Ever tried a kimchi pancake that’s as bold as your TikTok feed and as comforting as your favorite hoodie? Let’s dive into this cheesy, tofu-tastic creation that’s redefining brunch goals, one crispy bite at a time!

My Cheesy Tofu and Kimchi Pancake is a juxtaposition of textures and flavors. The tangy kick from the chopped kimchi and the creamy richness of crumbled tofu create a delightful contrast.

Pancakes are traditionally served for breakfast, but this savory one is perfect for lunch or dinner, served as a side dish or main attraction. With a crispy exterior, melted cheese, and the big, umami notes from soy sauce and sesame oil, this pancake tastes like a mouthwatering mashup of Korean and Western cuisine.

Cheesy Tofu And Kimchi Pancake Recipe Ingredients

• Kimchi: Fermented, rich in probiotics, adds tangy and spicy flavor.
• Tofu: High in protein, adds a subtle savory taste, plant-based.
• Cheese: Provides creamy texture, adds calcium, and creates richness.
• Green Onions: Offers a mild onion flavor, adds freshness, vitamin C source.
• Egg: Aids in binding, adds protein, and contributes to fluffy texture.

Cheesy Tofu And Kimchi Pancake Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 cup water
• 1/2 cup kimchi, chopped
• 1/2 cup tofu, crumbled
• 1/4 cup green onions, finely sliced
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1 large egg
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• Vegetable oil for frying

How to Make this Cheesy Tofu And Kimchi Pancake Recipe

1. In a big mixing bowl, blend the flour, water, and egg. Then, using a whisk, mix completely smooth without lumps.

2. Incorporate all ingredients well into the batter: chopped kimchi, crumbled tofu, sliced green onions, shredded cheese, soy sauce, sesame oil, and salt. Then, add these to the batter and stir.

3. Preheat a large nonstick skillet over medium heat and add enough vegetable oil to coat the bottom.

4. When the oil is hot, pour a ladleful of the batter into the skillet, spreading it evenly into a circular shape to form a pancake.

5. Fry the pancake for approximately 3-4 minutes on one side, or until the sides are golden brown and it retains its form.

6. Using a spatula, flip the pancake and cook the other side for an additional 3-4 minutes. The pancake should be golden brown and thoroughly cooked.

7. Take the pancake out of the skillet and put it on a plate that’s covered with paper towels to absorb any extra oil.

8. Do the same with the rest of the batter, adding more oil to the skillet as necessary.

9. When all the pancakes have been cooked, cut them into wedges or squares for easy serving.

10. Serve with your best-loved dipping sauce, if you like, and you have miso soup’s counterpart in a dip. Enjoy your cheesy, tofu-and-kimchi pancakes!

Cheesy Tofu And Kimchi Pancake Recipe Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Large nonstick skillet
5. Ladle
6. Spatula
7. Plate
8. Paper towels

FAQ

• Can I use a different type of flour for this recipe?Absolutely, you can make it gluten-free using a blend of gluten-free flours. Just know that the texture might not be quite the same.
• What type of kimchi is best for this pancake?Use your most beloved kimchi, but ensure that it is completely fermented for a flavor that is more robust. Napa cabbage kimchi is used most commonly.
• How can I make this recipe vegan?Replace the egg with a flaxseed egg. (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water.) Substitute with a plant-based cheese.
• Is there a substitute for the sesame oil?If you don’t have it, you can use olive oil instead of sesame oil, but it will taste different. The distinct aroma of sesame oil is irreplaceable.
• Can I make the pancakes ahead of time?You can, indeed, ready the batter ahead of time and keep it in the fridge for as long as a day. If you want to achieve the kind of results that make your taste buds do a happy dance, then you will want to pour and cook the pancakes fresh.
• What other ingredients can I add to the pancake?You can add vegetables such as grated carrots or zucchini, or proteins such as cooked shrimp or bacon bits for extra flavor.

Cheesy Tofu And Kimchi Pancake Recipe Substitutions and Variations

All-purpose flour: Replace with chickpea flour or whole wheat flour for a unique texture and taste.
Sauerkraut or pickled radishes work in a pinch, so long as you understand that the profile of the dish will be different—tangier, for one thing.
Tofu: Replace it with tempeh or cooked lentils, and you still have a dish with sufficient protein and a good texture.
Cheese that has been shredded: To attain a dairy-free alternative, use nutritional yeast. For a sharp, slightly tangy flavor, use feta.
Soy sauce. For a gluten-free alternative, use tamari or coconut aminos.

Pro Tips

1. Drain the Kimchi: Before chopping the kimchi, squeeze out as much liquid as possible. Excess liquid can make the batter too watery and affect the texture of the pancakes.