Fish and Tofu Okonomiyaki

Name: Fish and Tofu Okonomiyaki
Total time: 100 min
Yield: 1 Portions
Ingredients: 🐟 10g canned tuna, drained and flaked; 🥬 20g minced cabbage, cooked; 🥕 10g minced carrot, cooked; 🧈 30g silken tofu; 1 tbsp all-purpose flour; A pinch of aonori (green seaweed powder); As needed salad oil for frying

Coût $5, économiser $10

Source: Recommended by CookPal

100 Min
1 Portions
$5

Fish and Tofu Okonomiyaki

Coût $5, économiser $10

Source: Recommended by CookPal

100 Min
1 Portions
$5

INGRÉDIENTS

Seafood
- 🐟 10g canned tuna, drained and flaked
Vegetables
- 🥬 20g minced cabbage, cooked
- 🥕 10g minced carrot, cooked
Protein
- 🧈 30g silken tofu
Dry Ingredients
- 1 tbsp all-purpose flour
- A pinch of aonori (green seaweed powder)
Oil
- As needed salad oil for frying

ÉTAPES

Prepare the canned tuna by draining and flaking it.

Cook the cabbage and carrot by boiling or microwaving, then mince them.

Mix the tuna, cabbage, carrot, tofu, flour, and aonori in a bowl until combined.

Heat a frying pan with salad oil over medium heat.

Spoon the mixture into the pan and shape into small pancakes. Cook until golden brown on both sides.

NUTRIMENTS

Par portion

🔥

150

Calories

10g
Protéines
15g
Glucides
5g
Graisses

💡 Astuces

This recipe is suitable for children starting from 9 months old.Ensure all ingredients are finely minced for easier chewing.Serve in small portions and monitor for any allergic reactions.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.