Kim Dae-seok's Curry Starch Tofu Pancake
Coating tofu with a mixture of potato starch and curry powder, then pan-frying until golden brown to create a deliciously chewy texture and subtle curry aroma—this is a standout tofu pancake dish.
Ingredients needed 2 servings
Recipe
Cooking tips
- Since curry powder can burn easily, use low or medium-low heat to fry slowly and preserve color and aroma.
- Do not let the coated tofu sit too long after starching, as it may become soggy—fry immediately after coating for a crisp exterior and chewy interior.
- The finished sauce pairs well with steamed seaweed or other fried dishes, making it a versatile all-purpose condiment.
Recommended for
- Those looking for a chewy, fragrant twist on regular tofu pancakes.
- Parents seeking a mild, savory tofu side dish kids will love.
- Home cooks wanting to quickly prepare a main dish with simple ingredients.
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