Tofu Kimchee Pancakes


This recipe was adapted from How to Cook Everything Vegetarian by Mark Bittman. Serves 4.

12 to 14 oz. firm tofu
2 tsp dried ginger, or 2 TB fresh chopped ginger
2 cloves chopped garlic
2 tsp fish sauce
2 tsp soy sauce
6 TB whole-wheat pastry flour
1/4 cup, or more of soymilk or water
2 tsp dried crushed cilantro, or 2 TB fresh chopped
1 cup chopped Fermented Vegetable Medley
cayenne pepper to taste
2 TB sunflower oil
1 TB dark sesame oil
4 cups sprout mix

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