Healthy Cabbage and Tofu Okonomiyaki

Name: Healthy Cabbage and Tofu Okonomiyaki
Total time: 30 min
Yield: 2 인분
Ingredients: 300g firm tofu; 🥚 2 eggs, beaten; 300g cabbage, roughly chopped; 🧅 50g green onion, sliced; 2 tbsp vegetable oil; 1 tsp Japanese dashi powder; 🧂 1/2 tsp salt; Pinch of pepper; 3 tbsp potato starch; 1 tbsp tempura flakes; Okonomiyaki sauce, as needed; Bonito flakes, as needed; Aonori (seaweed flakes), as needed

비용 $8, 절약하다 $12

출처: Recommended by CookPal

30 Min
2 인분
$8

Healthy Cabbage and Tofu Okonomiyaki

비용 $8, 절약하다 $12

출처: Recommended by CookPal

30 Min
2 인분
$8

재료

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

단계

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

Chop the cabbage roughly and slice the green onion thinly.

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.

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.

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

영양 성분

1인분당

🔥

250

칼로리

15g
단백질
20g
탄수화물
10g
지방

💡 팁

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.

⚠️ 주의사항

이 레시피는 영감을 위한 것이며, 구체적인 사용은 개인 차이에 따라 조정되어야 합니다.