Tofu Okonomiyaki
Description
Okonomiyaki with a healthy tofu batter with vegetables :-)
lemmuh
材料
（4-5 servings）
medium firm tofu
1 pack (14 oz)
green cabbage (chopped)
200 g
scallions (finely chopped)
3 scallions (roughly 1 cup)
rice flour
4 tablespoons
1 large
tenkasu (fried flour batter)
1/3 cup
bonito broth powder
2 teaspoons
kosher salt
1/2 teaspoon
freshly ground black pepper
1/4 teaspoon
1/2 tablespoon
canola oil
2 tablespoons
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for the toppings:
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okonomi or yakisoba sauce
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aonori (seaweed powder)
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kewpie mayonnaise
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dried bonito flakes
作り方
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1
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Gather all the ingredients.
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2
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In a large bowl, mix tofu by hand until lumps are gone.
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3
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Add all the rest of the ingredients and mix well.
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4
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Oil in a large nonstick skillet over medium heat.
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5
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Spread the batter in a circle on the pan.
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6
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Cook until the bottom is browned. (8-10 minutes)
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7
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Slide it onto a large plate and flip it onto the skillet.
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8
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Cook for another 5-7 minutes or until heated through.
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9
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Slide it onto a large plate and flip it over once more.
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10
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Cook for 1 minute, spread the okonomi sauce on the top.
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11
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Sprinkle aonori over the pancake.
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12
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Drizzle mayonnaise over the sauce.
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13
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Sprinkle bonito fake over the pancake as the last topping.
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14
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Serve when it's fresh!
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コツ・ポイント
I carefully measured the flour to minimize the tofu batter. Use a plate to keep the fragile pancake shape round!
このレシピの生い立ち
Tofu batter is a meatless sub for protein! Vegetarian okonomiyaki is light, but satisfies your craving for okonomi!
つくれぽ みんなのつくりましたフォトレポート
lemmuh
