Tofu Okonomiyaki (Cabbage & Carrot)
A lighter, protein-packed take on the Japanese cabbage pancake — silken tofu blended into the batter instead of mostly flour, loaded with cabbage and carrot.
- 400
- kcal
- 26g
- protein
- 25 min
- time
Method
Make the batter
Whisk the silken tofu and eggs together until smooth, then stir in the flour (or cornflour) to make a loose batter.
Add the veg
Fold in the cabbage, finely shredded, carrot, grated and spring onions, sliced until everything is well coated.
Shape the pancake
Heat the oil in a non-stick pan over medium. Add the mixture and shape into a pancake about 2cm thick — keep it modest in size so it's easier to flip.
Cook side one
Cook undisturbed for 5-6 minutes until the underside is golden and set. Don't rush this — a set base is what makes the flip work.
6:00Flip & cook side two
Slide the pancake onto a plate, invert the pan over the plate, and flip the whole thing back into the pan. Cook another 5-6 minutes.
6:00Make & brush the sauce
Mix the soy sauce (sauce), ketchup (sauce), Worcestershire sauce (sauce) and honey (sauce) into a sauce. Brush over the top of the okonomiyaki.
Serve
Slide onto a plate, drizzle with any extra sauce, and finish with sesame seeds and spring onion.
Notes
Around 400 kcal and 26g protein — lighter and higher-protein than traditional okonomiyaki thanks to the tofu standing in for most of the flour. THE TRICKY BIT is the flip: the tofu batter is wetter and more delicate, so (1) keep it modest and ~2cm thick, (2) make sure the underside is properly set and golden first, (3) use the plate method. An extra tbsp of flour gives more hold if nervous. Worcestershire and bonito contain fish, so not vegetarian as written — swap them if needed.