Tofu okonomiyaki recipe

Tofu okonomiyaki

PREP TIME

25 min

TOTAL TIME

45 min

Makes

4 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
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.

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