Ingredients with Measurements:
- 1 block of firm tofu, drained and pressed
- 1 cup of all-purpose flour
- 1 cup of water
- 1 egg
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of vegetable oil
- 4 green onions, thinly sliced
- 1 red chili pepper, thinly sliced (optional)
Special Equipment Needed:
- Large non-stick skillet
Step-by-Step Instructions:
1. In a mixing bowl, combine flour, water, egg, salt, and black pepper. Whisk until the batter is smooth.
2. Cut the tofu into small cubes and add them to the batter. Mix well.
3. Heat the vegetable oil in a large non-stick skillet over medium-high heat.
4. Pour the tofu batter into the skillet and spread it evenly.
5. Arrange the sliced green onions and chili pepper on top of the batter.
6. Cook for 4-5 minutes until the bottom is golden brown and crispy.
7. Flip the tofu pancake using a spatula and cook for another 4-5 minutes until the other side is golden brown and crispy.
8. Transfer the tofu pajeon to a serving plate and cut into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 14g
Carbohydrates: 23g
Protein: 9g
Sodium: 320mg
Sugar: 1g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Silken tofu can be used instead of firm tofu for a softer texture.
- Scallions can be used instead of green onions.
Variations:
- Seafood can be added to the batter for a seafood pajeon.
- Kimchi can be added to the batter for a kimchi pajeon.
- Cheese can be added to the batter for a cheesy pajeon.
Tips and Tricks:
- Make sure to drain and press the tofu to remove excess water before adding it to the batter.
- Use a non-stick skillet to prevent the tofu pajeon from sticking to the pan.
- Serve with soy sauce or dipping sauce of your choice.
Storage Instructions:
Store leftover tofu pajeon in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat leftover tofu pajeon in a toaster oven or oven at 350°F for 5-7 minutes until heated through.
Presentation Ideas:
Serve the tofu pajeon on a large plate and garnish with additional sliced green onions and chili pepper.
Garnishes:
Additional sliced green onions and chili pepper.
Pairings:
- Serve with a side of rice or noodles.
- Pair with a cold beer or soju.
Suggested Side Dishes:
- Korean-style pickled vegetables (kimchi, radish, cucumber)
- Steamed or stir-fried vegetables (bok choy, broccoli, carrots)
Troubleshooting Advice:
- If the batter is too thick, add more water to thin it out.
- If the tofu pajeon is not crispy enough, increase the heat and cook for a few more minutes on each side.
Food Safety Advice:
- Make sure to cook the tofu pajeon thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food History:
Pajeon is a popular Korean savory pancake made with a variety of ingredients such as scallions, seafood, and kimchi. Tofu pajeon is a vegetarian version of this dish that is just as delicious.
Flavor Profiles:
Savory, crispy, and slightly spicy.
Serving Suggestions:
Serve the tofu pajeon as an appetizer or main dish.
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Region: Korean