This flourless, low-carb Okonomiyaki is a huge hit! Even if you aren't a big fan of tofu, you’ll love the fluffy texture—it doesn't taste like tofu at all. It’s packed with protein, making it perfect for health-conscious eaters and even picky toddlers.
Guilt-Free Tofu Okonomiyaki (Japanese Savory Pancakes)
Prep time: 10 minutes | Servings: 2
INGREDIENTS (Serves 2)
3.5 oz. cabbage (100g)
5.3 oz. silken tofu (kinu dofu)(150g)
1 egg
2 tsp. dashi granules
2 tsp. potato starch (katakuriko)
1 tbsp. sesame oil
okonomiyaki sauce, to taste
mayonnaise, to taste
INSTRUCTIONS
Prep: Wrap the tofu in two layers of paper towels and place it on a microwaveable plate. Microwave uncovered at 600w for 2 minutes to remove excess moisture. without plastic wrap to drain the water.
Change the paper towels, place a plate on top of the tofu, and let it sit for about 5 minutes. (If you're short on time, you can skip this step.)
- Shred the cabbage and put it in a bowl, then add the drained silken tofu, egg, dashi granules, and potato starch and mix well.
- Heat sesame oil in a frying pan over medium heat, add the mixture and shape it into a large pancake. Grill both sides until golden brown.
- Arrange on a plate and top with okonomiyaki sauce and mayonnaise. Add katsuobushi flakes and aonori (green seaweed) as desired.
Point: Notes:
It is important to drain the tofu thoroughly. Try adding thinly sliced pork or seafood for a delicious twist!
by TokyoRecipes_byNadia