What's cookin', good lookin'? Oh boy, does it get any cheesier than that... Anyways - hello! Enjoying the last days of Feb...

What's Cookin'? Delicious Korea-inspired Broccoli-Tofu Pancakes

Thursday, February 27, 2014 Unknown 0 Comments

What's cookin', good lookin'? Oh boy, does it get any cheesier than that...

Anyways - hello! Enjoying the last days of February I hope? We've been having quite lovely weather, spring is definitely just around the corner. I can't wait to see the sun at least on a weekly basis...life's that simple.

While the cold winds still control the weather, I've been doing a lot of cooking at home, since I'm way to lazy to go out (yay for my health); thus, leaving me plenty of time to experiment with ingredients and recipes.

The recipe I'm sharing with you today is 'a la Specs', sort to speak. I've been inspired by the huge variety of Korean jeon (전), a staple Korean side-dish, as well as my quest for healthier foods, which lead me to this interesting yet absolutely yummy dish. It's a great way to kick off spring!

Without further ado I give you my delicious Broccoli-Tofu Pancakes (브로콜리-두부 전)!

Ingredients (yields ~16 pancakes):

  • 1 pack of firm tofu (around 150g)
  • 2 eggs
  • 4 tablespoons of flour (use any variety you like)
  • 1 large broccoli head
  • ~1 tablespoon of milk (I used unsweetened almond milk)
  • 1 large clove of garlic
  • salt&pepper to taste

Boil ~4 cups of water, while it comes to a boil wash and cut up the broccoli head. In addition to using the flowers, I peeled and used the stalk as well, so as not to waste any of that green goodness. When the water starts boiling, put the prepared broccoli and cover with a lid, leaving it to boil for 5-8 minutes. When it's finished, it should be soft, but still retain its shape.

While the broccoli boils, take your tofu and crumble it in a large bowl. Then take a wire whisk and mash it until it's relatively smooth and comes together. 

Add the flour and eggs, and mix very well. It should be relatively smooth texture, resembling cookie dough. Make sure there are no flour pockets!

Now that your base mixture is ready, time to add flavours. I have a tiny grater, which is incredibly handy when it comes to garlic, but finely chopping it would do as well. Grate in the garlic, but discard the tougher skin left after grating (or chop it up). Also add salt and pepper to taste (I usually add about 1 teaspoon each).

When the broccoli is done, strain it and grate it. Because it's soft, just take a handful, squeeze to remove excess water and form it into somewhat of a ball. Then just grate it. Repeat until all of the broccoli is grated. It should look something like in the picture! 
Finally - mix well and add the milk to loosen up the batter just a touch. Be aware that it shouldn't be runny!

Heat a dash of olive oil in a pan and spoon the batter, forming pancakes.
Bake for about 1 minute on each side, until it turns golden brown.

I usually flip each pancake 3 times just to make sure it's cooked thoroughly.

The batter should yield around 16 pancakes.

When they are done you can either serve them as a side-dish to stews, it also goes nicely with a steak (or any meat dish for that matter). However, they taste great on their own, with a bit of Greek yoghurt!

This is a great way to incorporate broccoli into your diet, especially if (like me) you're tired of eating it plain. Also, it's a good way to get kids to eat broccoli, as I'm sure they'll love these pancakes!

Hope you enjoyed this recipe. Subscribe for more fun posts! 
Wishing everyone a great weekend!