Tofu Okonomiyaki
Introduction
Okonomiyaki is one of Japan’s most popular savory comfort foods, known for its crispy outside, soft center, and rich, satisfying flavor. This tofu version is lighter and higher in protein, with no flour needed. It still has that classic Japanese okonomiyaki taste, while using simple ingredients and plenty of cabbage.
Ingredients
[Servings : 2-3]
- Tofu: 150 g Egg: 1
- Cabbage: 100 g, finely chopped
- Cheese: 30 g
- Potato starch: 3 tbsp
- Salt: A small pinch
- Oil: 1 tsp
Toppings (Optional)
- Okonomiyaki sauce
- Mayonnaise
- Bonito flakes
- Aonori
Instruction
- Mash the tofu until completely smooth.
- Add the egg, cheese, salt, and potato starch, and mix well. Fold in the finely chopped cabbage.
- Heat the oil in a frying pan over medium-low heat.
- Spoon the mixture into the pan and gently shape it into a round pancake.
- Cook until golden on the bottom, then carefully flip.
- Cook the other side until golden and crisp.
- Top with okonomiyaki sauce, mayonnaise, bonito flakes, and aonori as desired.
Tips
- Mash the tofu very well for a smoother texture.
- Cook over medium-low heat so the inside sets before the outside gets too dark.
- Feel free to add other finely chopped vegetables. It’s also delicious without cheese.
- Flip gently, as tofu okonomiyaki is softer than traditional flour-based okonomiyaki.
