Healthy but Hearty Tofu and Leek Pancakes – a delicious recipe with Leeks, flour, bonito flakes, Water, flour, appropriate amount Sesame oil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Chop the leek finely and put into a bowl.
2
Slice the tofu in half crosswise and then cut into slices about 1 cm thick, wrap in paper towels and press lightly with a weight.
3
Add flour and bonito powder to Step 1, and whisk with chopsticks.
4
When it's evenly mixed, add water little by little.
5
Coat the tofu with katakuriko or flour.
6
Heat a frying pan, add oil, then drop the Step 3 batter 1 tablespoon at a time and place the tofu on top.
7
When the edges have turned golden brown, pour another tablespoon of batter on the top of each piece of tofu, and flip the whole thing around to cook the other side.
8
Garnish with beni-shoga red pickled ginger, grated ginger and soy sauce; bonito dashi and ponzu; mayonnaise and shichimi spice.
376
kcal
Calories
25
g
Fat
32
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 block Tofu, 50 grams Leeks or scallion, 70 grams Cake flour, 1 tbsp Finely grated bonito flakes, and more.
Yes, Healthy but Hearty Tofu and Leek Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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