Tofu okonomiyaki
12
- Prep Time25 mins
- Total Time45 mins
- Makes4 Servings
Tofu okonomiyaki Photo by Erik Putz
Ingredients
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
Instructions
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 27g, Carbohydrates 39g, Fat 30g, Fibre 4g, Sodium 829mg.
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.
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