Vegan Korean Style BBQ Pancakes




Korean BBQ Tofu with Spring Onion Pancakes


If you follow me on Instagram, you will know how much I love Asian food. Whenever I am hungry, I immediately crave the fragrant flavours and there is nothing more satisfying to me than looking at a beautiful plate of food. Following on from pancake Tuesday recently, I decided to combine my love of Eastern food and pancakes for a quick, tasty street food style Saturday lunch! 







 Ingredients

Pancakes:

- 100 grams of all purpose flour (I used gluten free)
- 200 mls Almond milk (unsweetened preferably)
- 4 Spring onions chopped
- Black pepper & salt to season
- 2 teaspoons of Coconut Oil (for frying)

Tofu:

- Firm tofu ( I used Cauldron company tofu)
- BBQ sauce - this can be homemade, but for quickness I used a vegan, ready-made  
   sauce (Annie's Naturals, Organic BBQ Smokey Maple Sauce)
- Spring onions

Optional Toppings:

- Crushed salted peanuts
- Pickled red cabbage
- Coriander
- Fresh, shredded carrot
- Seaweed (fried or fresh - I used fresh)


Ingredients before cooking

Method


Tofu:
- Break up the tofu block into rough chunks or cubes ( I prefer them not to be uniform in 
   this recipe)
- Drizzle over enough BBQ sauce to lightly coat the tofu, you can add more later on
- Cover the marinated tofu with cling film and place into the fridge for a minimum of 1 hour
- After the tofu has been marinating in the fridge, remove it and stir. If it is very dry, add 
   more BBQ sauce
- Put 2 teaspoons of coconut oil into a small frying pan on a low heat and when it starts 
   getting hot, put the tofu into he pan and simmer while you make the pancakes
- Keep an eye on this mixture; you should have time to turn regularly  while the pancakes 
   are browning 
- When the tofu has crisped on the edges, add in a final drizzle of the BBQ sauce and a 
   handful of onion rings, and stir well, leave finish in the pan while you finish the pancakes
- When the pancake has been transferred to a plate, place a dollop of the BBQ tofu sauce 
   on top

Pancakes
- Put the flower into a bowl and slowly pour over the almond milk, stirring continuously
- The batter should be smooth but not loose
- Season with salt and pepper
- Heat a frying pan on a low heat and add in 1 teaspoon of coconut oil
- When the oil is hot, add the batter in and move the pan around so that the batter coats 
   the pan evenly
- Sprinkle over a handful of the spring onions so they are evenly spread across the pancake
- Leave the pancake to brown on the bottom. When it begins to crisp and brown on the 
   edges, take a spatular and carefully loosen up the bottom
- If you're feeling daring, flip the pancake onto the reverse side, otherwise, slide it onto a 
   plate and flip it onto the reverse side back into the pan **make sure the pancake is 
   properly browned before attempting to turn it**
- When the pancakes have browned and crisp on both sides, transfer it to a plate ready for 
   the toppings


Serving suggestions:
- I love to add sriracha sauce and picked red cabbage as this really finished Korean food 
   perfectly
- Crushed peanuts are a classic in East Asian food and give this dish a lovely crunch
- A nice fresh salad is a nice addition to hot food, to keep the asian theme I shredded fresh 
   carrot and mixed it with seaweed - you can top this with coriander and sesame oil too

I hope you enjoy this quick, easy meal! I love to make this for lunch at the weekend, although it is also great for dinner when friends come over, and fun to assemble with lots of toppings!

Do let me know what you think, and don't forget to upload your version to intstagram and tag me @life_by_ms_lewis

Have a great weekend,
Kim