Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 5.33 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons vegetable oil
- 1/2packets firm tofu, drained, cut into 4 slices
- 1 cup plain flour
- 1/2 cup salt-reduced vegetable stock
- 1 free range egg, lightly beaten
- 400grams pkt Woolworths four seasons coleslaw
- 1/3 cup low-fat mayonnaise, to drizzle
- 1/3 cup kecap manis, to drizzle
- 2 spring onions, thinly sliced
Nutrition per serving
2420kJ / 578Cal
2420 Kilojoules or 578 Calories
28% of daily energy intake*
Protein
12.8grams
Fat
33.0grams
Carbs
55.8grams
Sugars
29.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A vegetarian take on a popular Japanese streetfood dish, these savoury pancakes topped with tofu and a drizzle of mayonnaise and kecap manis make an easy dinner.
Instruction tip
Cooking tip:Make a double batch for an easy solution to tomorrow's lunch box woes.
Method
Step 1 of 4
Heat 1 tbs of the oil in a large non-stick frying pan over medium-high heat. Cook tofu for 1 minute each side or until golden. Transfer to paper towel to drain.
Step 2 of 4
Combine flour, stock and egg in a bowl. Season. Add coleslaw and stir to combine.
Step 3 of 4
Heat 1 tsp of the remaining oil in a large non-stick frying pan over medium-high heat. Add ¼ of the coleslaw mixture, flattening to a 16cm disc. Cook for 2 minutes each side or until browned and cooked. Transfer to a plate. Repeat with remaining oil and mixture to make 4 pancakes in total.
Step 4 of 4
Place pancakes on serving plates. Top each with tofu. Drizzle with mayonnaise and kecap manis. Serve sprinkled with spring onion.
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