Japanese Tofu & Cabbage Pancake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the sesame oil in a large non-stick frying pan over medium heat. Swirl to coat the base. Add cabbage and cook, stirring, for 2-3 minutes or until almost wilted.

Step 2

Add shallots (save a bit to serve) and cook, stirring, a further 2 minutes until softened. Remove from heat and cool. Combine soy sauce, ginger, tofu and eggs in a large bowl and mix well. Stir through cooled cabbage mixture.

Step 3

Heat a small non-stick frying pan over medium heat. Spray lightly with olive oil. Spoon half of the egg and cabbage mixture into the pan and spread over base. Cook pancake 2-3 minutes each side. Repeat with remaining mixture to cook 2 pancakes.

Step 4

Place pancakes on serving plate. Drizzle with oyster sauce and top with shallots and seaweed to serve.

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