Pajeon, Korean spring onion and zucchini pancake with tofu

Ingredients

For 1 serving

• All-purpose flour50 g
• Eggs1
• Egg whites30 g
• Spring onions4
• Zucchini80 g
• Tofu100 g
• Soy sauce1 teaspoon
• Rice vinegar1 teaspoon
• Sunflower oil2 teaspoons
• Saltto taste

Contains: gluten, eggs, soy,

Method

1. In a bowl whisk the plain flour, egg, egg whites, a pinch of salt and about a third of a glass of cold water until the batter is smooth and pourable like single cream.
2. Wash the spring onions, trim the roots and cut them into pieces about 5 cm long. Wash and trim the courgette and cut it into matchsticks. Drain the tofu, pat it dry and crumble it with your fingers.
3. Add the spring onions, courgette and tofu to the batter and stir until the vegetables are well coated.
4. Heat the sunflower oil in a large non-stick pan over medium-high heat, pour in the mixture and spread it into a thin round. Cook for 4 minutes, pressing with a spatula, until the underside is golden and crisp; flip it using a plate and cook for another 4 minutes, until the other side is crisp too.
5. Meanwhile mix the soy sauce with the rice vinegar in a small bowl.
6. Cut the pajeon into squares and serve hot with the dipping sauce.