Introduction
Look, we all know that feeling: it’s been a long day, the fridge is looking a little sad, and the idea of cooking sounds about as fun as assembling IKEA furniture blindfolded.
Enter the spicy Korean mint tofu pancake—a cozy little hero that swoops in to save your evening with a sizzle and a kick. This isn’t your average pancake; it’s like the cool, spicy cousin who shows up at family dinners and instantly becomes everyone’s favorite.
If you’re into plants but tired of the same old stir-fries and salads, this recipe is a game changer. It’s packed with bold flavors that sneak up on you, leaving your taste buds doing a happy dance without making you work overtime in the kitchen. Plus, it offers a satisfying meal option with low effort that fits perfectly into your busy life.
Plus, it’s got that satisfying crispy edge and soft middle combo that makes every bite a mini celebration. So go ahead, grab your apron (or just pretend you have one), and get ready for a pancake party that’s totally vegan and totally delicious.
Bonus: no weird tofu surprises here—just good vibes and great food.
Ingredients
- 30g Korean Mint Leaves (fresh and zesty!)
- 5 Tbsp Flour
- 1.5 Tbsp Korean Red Chilli Paste (Gochujang) (spice it up!)
- 0.5 Tbsp Korean Fermented Bean Paste (Doenjang)
- ½ Cup of Water
- Cooking oil for pancake
- 1 Tbsp Perilla seed oil
- 1 Tbsp Soybean Oil
This lineup is basically a flavor party where Korean mint leaves bring the herbal charm and the gochujang turns up the heat like a spicy DJ.
The tofu is the chill guest that soaks up all the fun, making these pancakes a total plant-powered crowd-pleaser. Remember, tofu is a great source of plant-based protein, so you can enjoy these pancakes guilt-free!
Vegan newbies and flexitarians alike, get ready to flip some seriously tasty pancakes with zero animal drama!
How to Make It
Alright, let’s plunge into making this spicy Korean mint tofu pancake that’s basically a crispy, savory hug on your plate. You’ll start by giving 30 grams of Korean mint leaves a good rinse — no one likes gritty leaves sneaking into their bite. After they’re all fresh and clean, slice them up into thin strips about 0.3 cm wide.
Meanwhile, the tofu needs a little spa treatment: parboil it in salty water, then cool it down with a quick cold rinse. Now, here’s the fun part—don’t just mash the tofu; crumble it gently with your hands. Wrap that tofu in a hemp cloth and give it a good squeeze to get rid of any extra water. Nobody wants a soggy pancake, right?
Next, whip up your batter by mixing 5 tablespoons of flour with 1.5 tablespoons of Korean red chili paste (gochujang) and half a tablespoon of Korean fermented bean paste (doenjang). Add about half a cup of water slowly until your batter is thick and ready to hold its shape—think pancake batter, but with a spicy Korean kick.
Toss in those sliced mint leaves and your crumbled tofu, folding everything together like you’re mixing up some magic. When it’s time to cook, heat up a little cooking oil—perilla seed oil and soybean oil are your pancake’s best friends here—and spoon the batter into little 5 cm rounds about 1 cm thick. Fry them up until they’re golden and crispy on the outside, and you’ve got yourself pancakes that are practically begging to be devoured.
This isn’t just any pancake—these babies pack a punch and a fresh herbal zing thanks to the Korean mint. To make your meal even easier, consider batch cooking your grains or prepping ingredients in advance for quick assembly later on, as batch cooking simplifies vegan meal prep. Serve them hot, maybe with a dipping sauce if you’re feeling fancy, or just plunge in as they are.
These spicy tofu pancakes are perfect for those plant-based days when you want something comforting but with a little sass. Happy cooking, Beanivore!
Bonus Tips
- Feeling wild? Toss in some chopped kimchi for a tangy punch that’ll make your taste buds do a happy dance.
- Don’t have Korean mint? No worries—swap in fresh basil or mint and pretend you’re on a fancy plant-based vacation.
- Want extra sizzle? Drizzle a little more perilla oil right before serving to jazz up those pancakes with nutty goodness.
- Looking for a great snack to pair with your pancakes? Try making spicy roasted chickpeas, which can add a delicious crunch and flavor contrast.
Why You’ll Love It
Get ready to flip your snack game on its head with this spicy Korean mint tofu pancake—it’s like a flavor party where cool mint meets a sassy chili kick.
It’s so quick to whip up, you’ll wonder if you accidentally hit a fast-forward button on dinner prep. Plus, it’s a total chameleon: perfect for vegans, flexitarians, or anyone who thinks tofu is just a boring block (spoiler: it’s not). Incorporating plant-powered meals into your diet has never been easier or more delicious.
Think of it as your new plant-powered secret weapon for impressing taste buds without breaking a sweat.
Nutritional Info
These are estimated values:
Calories: 210
Protein: 12 g
Carbohydrates: 18 g
Fat: 10 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs. Incorporating plant-based protein sources into your diet can enhance not only your meals but also your overall health.
