Tofu and Cabbage Okonomiyaki

Name: Tofu and Cabbage Okonomiyaki
Yield: Serves 1 serving
Ingredients: 1/2 block (7 oz) or 200 grams) tofu; 1/8 head cabbage; Optional: green onions; 2 tablespoons all-purpose flour (about 16 grams); 2 tablespoons potato starch (about 16 grams); Pinch salt and pepper; 1 teaspoon (4 grams) bonito soup stock powder; As needed: sesame oil (or vegetable oil); Optional: bonito flakes, mayonnaise, ponzu sauce

ひろせみ @cook_40167060

No eggs and no need to drain the tofu! This is a healthy and easy recipe, great for diets or as baby food.

Recipe background:
I wanted to make a healthier version of okonomiyaki.

No eggs and no need to drain the tofu! This is a healthy and easy recipe, great for diets or as baby food.

Recipe background:
I wanted to make a healthier version of okonomiyaki.

ひろせみ @cook_40167060

No eggs and no need to drain the tofu! This is a healthy and easy recipe, great for diets or as baby food.

Recipe background:
I wanted to make a healthier version of okonomiyaki.

No eggs and no need to drain the tofu! This is a healthy and easy recipe, great for diets or as baby food.

Recipe background:
I wanted to make a healthier version of okonomiyaki.

Saved

Ingredients

Serves 1 serving

1/2 block (7 oz)or 200 grams) tofu
1/8 headcabbage
Optional: green onions
2 tablespoonsall-purpose flour (about 16 grams)
2 tablespoonspotato starch (about 16 grams)
Pinchsalt and pepper
1 teaspoon (4 grams)bonito soup stock powder
As needed: sesame oil (or vegetable oil)
Optional: bonito flakes, mayonnaise, ponzu sauce

Saved

Steps

1

Finely chop the cabbage and green onions. (Thin strips are easiest, but cut as you like.)
2

Mix the chopped vegetables, tofu, and all the ingredients marked with ■ together well. No need to drain the tofu; use it as is.
3

Heat a frying pan, add sesame oil, pour in the batter from step 2, and cook on both sides.
4

Once both sides are golden brown, it's ready! Serve with ponzu sauce, mayonnaise, or bonito flakes as you like.