Healthy Cabbage and Tofu Okonomiyaki

Name: Healthy Cabbage and Tofu Okonomiyaki
Total time: 30 min
Yield: 2 份量
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

成本 $8, 保存 $12

來源: Recommended by CookPal

30 Min
2 份量
$8

Healthy Cabbage and Tofu Okonomiyaki

成本 $8, 保存 $12

來源: Recommended by CookPal

30 Min
2 份量
$8

食材

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

步驟

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.

營養成分

每份

🔥

250

卡路里

15g
蛋白質
20g
碳水化合物
10g
脂肪

💡 小提示

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.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。