Korean · Lunch or dinner

Tofu Buchimgae

Crispy tofu pancakes, scallion and soy-vinegar dipping sauce.

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Tofu Buchimgae, plated, photographed from above.
Prep
15 min
Cook
20 min
Makes
4 servings
Skill
Beginner
Heat
Mild, adjustable
Vegetarian Halal Contains soy Contains gluten Contains sesame
Maui says

Press the tofu HARD - wet tofu makes a gummy pancake. 15 minutes under a weight gets you the right texture for that lacy-crisp edge.

Ingredients

Everything below makes 4 servings.

  • 14 ozfirm tofupressed 15 min, then mashed coarsely
  • ½ cupall-purpose flour
  • 4scallionssliced thin
  • ½carrotfinely grated
  • 2garlic clovesminced
  • 1 tsptoasted sesame oil
  • 3 tbspneutral oil
  • 1 tspkosher salt
  • ½ tspblack pepper
  • 3 tbspsoy saucefor dip
  • 1 tbsprice vinegarfor dip
  • 1 tsptoasted sesame seedsfor dip

In the app these rescale to however many people you're feeding.

Nutrition

Per serving, as written.

  • 328calories
  • 20gprotein
  • 19gcarbs
  • 21gfat

Swaps move these numbers. A different protein or base changes them.

Instructions

Knife work first, then the stove. Nothing below asks you to chop while something burns.

Before you start
  1. Press tofu 15 min between paper towels with a weight on top to expel water.
  2. Slice scallions, grate carrot, mince garlic.
  3. Whisk soy and rice vinegar and sesame seeds and 1 sliced scallion in a small bowl for dip.
1

Make batter

In a mixing bowl, mash tofu coarsely with a fork - leave some texture. Stir in flour and scallions and carrot and garlic and sesame oil and salt and pepper. Add 1/4 cup cold water; stir until you have a thick, scoopable batter.

3 min · hands on
2

Pan-fry

Heat neutral oil in nonstick skillet over medium. Drop heaping 1/4-cup mounds; flatten gently with spatula to 1/3-inch thick. Fry 3-4 min per side until deeply golden and crispy. Repeat with remaining oil and batter (2 batches).

12 min · hands on
3

Plate

Stack pancakes on a platter. Serve with the dipping sauce.

1 min · hands on

Make it yours

Every swap here is one Maui already knows how to make, including what it does to the timing.

Instead of firm tofu Firm tofu and kimchi

Fold 1/2 cup chopped ripe kimchi into the batter for spicy variant. Adds about 2 minutes.

Gluten free Rice flour for all-purpose flour, tamari for soy sauce

What keeps

Pancakes reheat best on a hot dry skillet 2 min per side - microwave makes them rubbery. Batter can sit 2 hr in fridge.

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