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Healthy Cabbage and Tofu Okonomiyaki

Costo $8, salva $12

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Main Ingredients

    • 300g firm tofu
    • 🥚 2 eggs, beaten
    • 300g cabbage, roughly chopped
    • 🧅 50g green onion, sliced
    • 2 tbsp vegetable oil

  • Okonomiyaki Batter

    • 1 tsp Japanese dashi powder
    • 🧂 1/2 tsp salt
    • Pinch of pepper
    • 3 tbsp potato starch
    • 1 tbsp tempura flakes

  • Toppings

    • Okonomiyaki sauce, as needed
    • Bonito flakes, as needed
    • Aonori (seaweed flakes), as needed

PASSI

1

Wrap the firm tofu in kitchen paper and let it drain for about 30 minutes.

2

Chop the cabbage roughly and slice the green onion thinly.

3

In a bowl, mash the drained tofu until smooth. Add the cabbage, green onion, beaten eggs, and the batter ingredients (dashi powder, salt, pepper, potato starch, tempura flakes). Mix until evenly combined.

4

Heat half of the vegetable oil (1 tbsp) in a frying pan over medium heat. Pour half of the batter into the pan, shaping it into a round about 3cm thick. Cook for 3 minutes until browned, then flip. Cover with a lid and cook on low heat for another 3 minutes. Repeat for the second pancake.

5

Serve on a plate and add the toppings: okonomiyaki sauce, bonito flakes, and aonori.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 15g
    Proteine
  • 20g
    Carboidrati
  • 10g
    Grassi

💡 Suggerimenti

For a vegan option, replace eggs with a flaxseed or chia seed mixture.You can add other vegetables like carrots or mushrooms for variety.Serve with a side of miso soup for a complete Japanese meal.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.