Crispy on the outside, soft and savory on the inside — these Zucchini Tofu Triangular Pancakes are the kind of dish that makes you do a happy food dance in the kitchen. Perfectly pan-fried to golden perfection, they’re delightfully filled with zucchini’s natural sweetness and tofu’s smooth, mellow texture. This recipe is inspired by traditional Korean pancakes (jeon) but with a modern, health-conscious twist. These triangular bites are perfect as a main dish, a side, or even a savory snack. Whether served hot off the pan or chilled from the fridge, they hold their flavor and appeal like champions.

These pancakes are wonderfully versatile, high in protein and fiber, and can be made in under 30 minutes. With a quick 5-minute onion soy sauce to dip them in, you’re looking at a flavor-packed, crowd-pleasing winner that adults and kids alike will enjoy. Let’s dive into this savory masterpiece.

Full Recipe

Ingredients

For the Pancakes:

• 1 large zucchini, grated (about 1 cup packed)

• 200 g (7 oz) firm tofu, pressed to remove excess water

• 1 small egg

• 1 small carrot, grated (optional for color)

• 2 tablespoons flour (all-purpose or rice flour for a gluten-free option)

• 1 tablespoon cornstarch or potato starch

• 1 garlic clove, minced

• Salt to taste (about ½ tsp)

• Black pepper to taste

• 1 teaspoon sesame oil (for added aroma)

• Neutral oil for frying (canola, sunflower, or avocado)

For the Onion Soy Dipping Sauce:

• 2 tablespoons soy sauce

• 1 tablespoon water

• ½ teaspoon rice vinegar

• ½ teaspoon sesame oil

• 1 teaspoon brown sugar or maple syrup

• 1 small spring onion or green onion, finely chopped

• ¼ small white onion, finely minced

• Pinch of chili flakes (optional)

Cooking Directions

1. Prepare the Zucchini
   Grate the zucchini into a bowl. Lightly salt it and let it sit for 5–10 minutes to draw out excess water. After resting, squeeze it well using a clean cloth or your hands to remove moisture. This step is crucial to prevent soggy pancakes.

2. Mash the Tofu
   In a separate bowl, crumble the tofu using a fork or your hands until it resembles small curds. Pat dry with paper towels if it still feels wet.

3. Mix the Batter
   In a large mixing bowl, combine the grated zucchini, mashed tofu, egg, flour, starch, garlic, sesame oil, salt, pepper, and grated carrot (if using). Stir until the mixture is uniform but not overly mashed — you still want some texture.

4. Shape the Pancakes
   With clean hands or a spoon, scoop a portion of the mixture and shape it into small triangular patties — roughly the size of your palm. Press them slightly so they hold their shape while frying.

5. Fry to Golden Perfection
   Heat 2 tablespoons of oil in a non-stick skillet over medium heat. Once hot, place the pancakes in the pan, spacing them out evenly. Fry each side for about 3–4 minutes or until golden and crispy. Flip gently using a spatula.

6. Drain and Rest
   Remove the pancakes from the pan and place them on a plate lined with a paper towel to absorb excess oil.

7. Prepare the Onion Soy Sauce
   In a small bowl, mix together the soy sauce, water, vinegar, sesame oil, sugar, spring onion, white onion, and chili flakes. Stir well and let it sit for at least 5 minutes before serving. This sauce adds a flavorful kick and brings out the umami of the pancakes.

8. Serve and Enjoy
   Plate the pancakes hot or cold with a small bowl of the dipping sauce on the side. Garnish with additional chopped green onions or sesame seeds if desired.

Nutrients (per serving, approximately 3 pancakes + dipping sauce)

• Calories: 180 kcal

• Protein: 9 g

• Carbohydrates: 12 g

• Fat: 10 g

• Fiber: 3 g

• Sugar: 2 g

• Sodium: 400 mg

• Calcium: 120 mg

• Iron: 2 mg

Preparation Time

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

• Servings: 3–4 servings

Why You’ll Love This Recipe

If your weeknight dinners need a little spark or you’re looking for a lunchbox-friendly veggie dish, this recipe is your new best friend. These pancakes check all the boxes: easy, healthy, flavorful, and kid-approved. The combo of tofu and zucchini is both hearty and light, and the crispy outer layer is just pure satisfaction. They’re also fun to eat — who doesn’t love dipping food into a tasty sauce? These make a great meatless meal but are so protein-packed you won’t even miss the meat. Plus, they’re made from pantry staples and humble veggies, so they’re super budget-friendly too!

The Origins and Inspiration Behind the Dish

This dish draws from the beloved Korean tradition of jeon — savory pan-fried fritters or pancakes often made with vegetables, seafood, or meat. In Korean households, jeon is comfort food, party food, and a celebration dish all rolled into one. This particular version leans into a lighter, vegetarian-friendly take, swapping out the usual seafood or meat with tofu and zucchini. The triangular shape is a playful nod to Korean street food aesthetics, where food isn’t just tasty — it’s also Instagram-worthy.

Ingredient Spotlight

Zucchini is the star here. Mild in flavor, rich in moisture, and low in calories, it adds a subtle sweetness and a whole lot of fiber. It pairs beautifully with tofu, which not only adds protein but also creates a luscious, creamy texture inside the crisp pancake shell. The egg and starch work as the binding agents to hold everything together. Meanwhile, the garlic and sesame oil punch up the flavor. And that onion soy sauce? It’s the zingy little number that ties everything together — savory, slightly sweet, and umami-rich.

Storage and Reheating Tips

Leftovers? Lucky you. Store these pancakes in an airtight container in the fridge for up to 3 days. They actually taste great even when cold, making them a perfect snack or quick lunch. To reheat, just pop them in a hot skillet for 2–3 minutes on each side or warm them in a toaster oven for a crispy finish. Avoid microwaving if you want to keep that crispy texture alive.

The onion soy sauce can also be stored in the fridge for up to 5 days — just stir before serving.

Common Variations to Try

• Add Cheese: A sprinkle of shredded mozzarella inside each pancake turns this into a gooey delight.

• Make It Spicy: Add a teaspoon of gochujang (Korean red chili paste) or chopped chilies to the batter.

• Switch the Veggies: Try shredded sweet potato, spinach, or even mushrooms in place of zucchini.

• Vegan Version: Use a flax egg (1 tbsp ground flax + 3 tbsp water) in place of the egg.

• Gluten-Free: Use rice flour or chickpea flour instead of wheat-based flour.

Pairing Recommendations

These pancakes pair beautifully with a bowl of steamed jasmine rice or sticky rice. You can also serve them alongside a light miso soup, kimchi, or a refreshing cucumber salad. For drinks, green tea, barley tea, or even a light sparkling lemonade complements the savory tones perfectly.

Health Benefits

This dish is rich in plant-based protein, fiber, and essential nutrients like iron, magnesium, and calcium. Zucchini is great for digestion, thanks to its water content and fiber, while tofu adds heart-healthy isoflavones and calcium. Minimal oil is used in frying, and with no sugar or processed ingredients in the pancakes, it’s a wholesome choice that supports a balanced diet. Even the dipping sauce, made with natural umami-rich ingredients, avoids artificial flavor enhancers.

Conclusion

Zucchini Tofu Triangular Pancakes are that rare unicorn of a dish — easy to make, bursting with flavor, and actually good for you. They’re versatile enough to serve at brunch, lunch, dinner, or as a party appetizer. Packed with texture, flavor, and goodness, they’ll become a go-to in your kitchen whether you’re a seasoned cook or just dabbling with meatless meals. Bonus points for being freezer-friendly and toddler-approved (especially with cheese added!). So, gather your humble ingredients, warm up that frying pan, and whip up a batch of these golden little triangles. They’re more than pancakes — they’re edible joy.