Tofu Okonomiyaki
ID: 09ba6c26...
This healthy Okonomiyaki uses tofu and potato starch instead of wheat flour for a fluffy and chewy texture. It is easy to make by just mixing and frying, making it perfect for those on a gluten-free or low-carb diet.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Drain the tofu for 10–20 minutes, chop the cabbage, and season the pork. → Whisk the tofu until smooth, then stir in the egg, cabbage, other ingredients, seasonings, and potato starch. → Spread the batter in a pan with heated sesame oil, top with pork, cover, and cook over low-medium heat for 4 minutes. → Flip, press down gently, cover again, cook for 3 minutes, and add toppings as desired.
Cooking Steps
Brief Cooking Order
Drain the tofu for 10–20 minutes, chop the cabbage, and season the pork. → Whisk the tofu until smooth, then stir in the egg, cabbage, other ingredients, seasonings, and potato starch. → Spread the batter in a pan with heated sesame oil, top with pork, cover, and cook over low-medium heat for 4 minutes. → Flip, press down gently, cover again, cook for 3 minutes, and add toppings as desired.
Introduction
This healthy Okonomiyaki uses tofu and potato starch instead of wheat flour for a fluffy and chewy texture. It is easy to make by just mixing and frying, making it perfect for those on a gluten-free or low-carb diet.
Step 1
Wrap the firm tofu (200g) in paper towels, place a weight such as a small tray or bowl on top, and let it drain for 10–20 minutes.
Step 2
Coarsely mince the cabbage (80g).
Step 3
Season the pork belly (120g) with salt and pepper to taste.
Step 4
Remove the paper towels from the drained tofu, wrap it again in fresh paper towels, and thoroughly wipe away any excess surface moisture.
Step 5
Place the dried tofu into a bowl and whisk until smooth. Add the egg (1) and mix thoroughly.
Ingredients List
Important Notes
💡 After draining the tofu, wipe it with paper towels again to prevent the batter from becoming too watery and to help it hold its shape.
💡 Mashing the tofu until smooth with a whisk ensures a fluffy texture without any lumps.
💡 Adding potato starch provides the necessary binding and creates a lovely, chewy texture.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...