Okonomiyaki by @fitgreenmind

30 min
Medium

1 serving

🍱

75 g

Silken Tofu

πŸ’§

25 ml

Water

πŸ₯„

2 g

Baking Powder

🌾

25 g

Flour

πŸ§‚

0.3 g

Salt

πŸ§…

10 g

Spring Onion Greens

πŸ₯¬

100 g

Pointed Cabbage

πŸ–

BBQ Sauce

πŸ₯£

20 ml

Vegan Mayo

🌿

2 g

Coriander

πŸ§…

5 g

Fried Onions

πŸ«—

10 ml

Oil

Preparation Steps

  1. Step 1/12

    Finely slice the 2 spring onion greens and shred the 100 g pointed cabbage.

    spring onion greens
    pointed cabbage
    πŸ”ͺknife
    πŸͺ΅cutting board

  2. Step 2/12

    Mash 75 g silken tofu with 25 ml water until mostly smooth.

    silken tofu
    water
    πŸ₯£mixing bowl
    🍴fork
    πŸ§ͺmeasuring jug

  3. Step 3/12

    Add 1/2 teaspoon baking powder, 25 g all-purpose flour, and a pinch of salt to the tofu mixture.

    baking powder
    all-purpose flour
    salt
    πŸ₯£mixing bowl
    πŸ₯„measuring spoons

  4. Step 4/12

    Mix the batter well until the flour is fully incorporated and no dry pockets remain.

    πŸ₯£mixing bowl
    🍴fork

  5. Step 5/12

    Fold the sliced spring onion greens and shredded pointed cabbage into the batter.

    spring onion greens
    pointed cabbage
    πŸ₯£mixing bowl
    🍴fork

  6. Step 6/12

    Heat 10 ml neutral cooking oil in a frying pan over medium heat.

    neutral cooking oil
    🍳frying pan with lid

  7. Step 7/12

    Spread the cabbage batter into one round pancake in the hot pan.

    🍳frying pan with lid
    πŸ₯„spatula

  8. Step 8/12

    Cover the pan and fry the pancake for 5 minutes over medium heat.

    🍳frying pan with lid

  9. Step 9/12

    Flip the pancake carefully with a spatula.

    🍳frying pan with lid
    πŸ₯„spatula

  10. Step 10/12

    Cover the pan and fry the second side for another 5 minutes until browned and cooked through.

    🍳frying pan with lid

  11. Step 11/12

    Transfer the cooked pancake to a plate and drizzle with 20 ml barbecue sauce and 20 ml vegan mayonnaise.

    barbecue sauce
    vegan mayonnaise
    πŸ₯„spatula

  12. Step 12/12

    Finish with 2 g fresh coriander and 5 g fried onions, then serve immediately.

    fresh coriander
    fried onions

Composition

Ingredients

Types

Plant Protein, Liquid, Baking, Seasoning, Vegetables, Toppings

Ingredients

Silken tofu, Water, Baking powder, Flour, Salt, Spring onion greens, Pointed cabbage, BBQ sauce, Vegan mayo, Coriander, Fried onions, Oil

Allergens

Soy, Allium, Gluten, Wheat

Dietetics

Dietary regimen

Vegan, Vegetarian, Plant-based, Dairy-free, Egg-free, Meat-free

Calories

430 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 47g, Fat: 21g, Fiber: 7g, Sugars: 15g

Nutritional Information

Minerals

Calcium: 170mg, Iron: 4.2mg, Potassium: 540mg, Sodium: 940mg

Vitamins

Vitamin C: 38mg, Vitamin K: 85mcg, Folate: 85mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

fork, mixing bowl, measuring spoons, measuring jug, knife, cutting board, spatula, frying pan with lid

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Savory Pancake

Occasions

Lunch, Dinner, Weeknight Meal, Veganuary

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Japanese

Geographic

Japan, Asia

Various

Aspect

Texture

Crispy, Tender, Soft, Creamy, Crunchy

Flavors

Savory, Smoky, Tangy, Sweet, Umami, Herbal

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep sauces separate when possible,Reheat thoroughly in a frying pan), freezer : 1 month (Freeze without fresh coriander and fried onion topping,Wrap tightly before freezing,Reheat from thawed in a frying pan)