Tofu okonomiyaki



25 min


45 min


4 Servings

Tofu okonomiyaki

Tofu okonomiyaki Photo by Erik Putz


  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 6 eggs
  • 2 tbsp water
  • 397 g coleslaw mix
  • 2 green onions , chopped
  • 350-g firm tofu
  • 2 tsp miso paste
  • 2 tsp dark sesame oil
  • 1 tbsp canola oil
  • 1/2 cup light mayonnaise
  • 2 tbsp finely chopped pickled ginger
  • 2 tbsp pickled ginger juice


  • STIR all-purpose flour with baking powder, sugar and salt in a bowl. Whisk eggs with water in a large bowl. Whisk in flour mixture until just combined, then stir in coleslaw mix and green onions. Cut firm tofu in half horizontally and lengthwise into 1/4 -in. slices. Combine miso paste with dark sesame oil and rub on both sides of tofu slices.
  • HEAT a large ovenproof frying pan over high. Add canola oil, then arrange tofu slices on the bottom of the pan. Cook just until golden, 2 to 3 min. Flip tofu, then pour egg mixture overtop. Smooth top. Cook 2 min, then transfer to preheated 350F oven. Bake until sides are golden and egg mixture is set, 20 to 25 min. Run a spatula around the edges to loosen. Flip onto a plate, tofu-side up. Cut into 4 wedges.
  • STIR light mayo with sushi ginger and sushi-ginger juice in a small bowl until combined. Serve with Tofu Okonomiyaki.

Nutrition (per serving)

  • Calories
  • 530,
  • Protein
  • 27 g,
  • Carbohydrates
  • 39 g,
  • Fat
  • 30 g,
  • Fibre
  • 4 g,
  • Sodium
  • 829 mg.
  • Excellent source of
  • Folate
Wine Pairings

Japanese Tofu Frittata
Pair it with: A veggie-friendly white

Although muscadet is a favourite pairing with seafood, it does a great job with this Japanese-influenced dish. A medley of citrus and crisp green apple fills the glass, with a solid backbone of acidity.

Our pick: Chateau du Cléray Muscadet Sèvre et Maine, France, $14.

Trend alert: Okonomiyaki
These giant savoury Japanese pancakes are a winning mash-up of leftovers.