11:11 Yoga Studio

Step

One

Open up the ready done Kimchi mix and pour the juice into a measuring jug before adding water to the 200ml mark.

Step

Two

In a large mixing bowl whish the the flours, salt and kimchi juice together, set to one side.

Step

Three

Finely chop half a chilli, spring onions and thinly slice the tofu before adding the ingredients to the mixing bowl and folding through.

Step

Four

Allow the mixture to rest for 10 minutes in the fridge

Step

Five

Whilst the mixture is resting mix all the dipping sauce ingredients together in a bowl

Step

Six

Chop the spinach, slice the carrot into small batons and add some spring onion before mixing together in a salad bowl ready to serve

Step

Seven

Heat ½ a tsp of oil in a frying pan over a medium heat. Add 2 spoons of batter into the pan coating the pan (you may need extra depending on the size of the pan!) Cook for 3-5 minutes each side, adding extra oil if you need.

Serve with a handful of the salad and dipping sauce side – yum!

Chilli & Kimchi Tofu Pancakes

Ingredients

Everything you'll need!

  • 250g of Kimchi

  • 80g of rice flour

  • 80g flour

  • 1 tsp of salt

  • 1/2 a red chili

  • 85g of bean sprouts

  • 6 spring onions

  • 120g of spinach 

  • 1 large carrot

  • rapeseed oil

For the dipping sauce.

  • 1 tbsp of dark soy sauce

  • 1 tbsp of maple syrup

  • 2 tbsp sesame seed oil

  • 1 & 1/2 tbsp of white whine vinegar

  • 2 tsp of chili flakes

  • 1 tsp of sesame seeds for garnish