Korean Scallion Pancakes

TOFU+

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

pancakes

• 100 g scallion
• 120 g all-purpose flour
• 15 g cornstarch
• 1/2 tsp chili flakes
• 1 tbsp sesame seeds
• 1 tsp salt
• 1 tsp cane sugar
• 240 ml water
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp canola oil

sauce

• 2 tbsp hoisin sauce (or teriyaki sauce)
• 1 tbsp peanut butter
• 2 tbsp lemon juice (or lime juice)
• 2 tsp cane sugar
• 2 cloves garlic
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp water

Contains: gluten, nuts, sesame, soy

How to make it

1. Trim the spring onions. Stack the green leaves in groups, roll them up tightly, and slice as thinly as possible using a sharp knife.
2. In a large bowl, whisk together the flour, cornstarch, chili flakes, sesame seeds, salt, sugar, water, soy sauce, and sesame oil until you have a smooth, pourable batter. Feel free to stir in extras like nutritional yeast, minced garlic, or miso paste to taste.

Nutrition