3/15 Tofu Okonomiyaki: The Healthy Game Changer
Introduction
Traditional Okonomiyaki uses a lot of flour, but when I want to cut calories or avoid gluten, this Tofu version is my go-to. It’s incredibly fluffy, delicious, and guilt-free.
1. The Prep: Simple Ingredients
The ingredients are simple. You can find everything at Mitsuwa, Tokyo Central, or even Sprouts.
- Cabbage: 1/4 head, shredded
- Silken Tofu: 1/2 block
- Eggs: 2 large
- Potato Starch: 2 tbsp— This acts as the binder instead of flour.
Mix everything in a bowl until the tofu is smooth and well-incorporated with the eggs and cabbage.
2. The Sear: Extra Virgin Style
Heat Extra Virgin Olive Oil in a pan over medium heat. Pour in the batter and shape it into a circle.
- First Side（表面）: Cook for about 3–4 minutes until the bottom is golden brown.
- The Flip & Steam（裏返しと蒸し焼き）: Flip it over, cover with a lid, and cook for another 4–5 minutes on low-medium heat.
The Toppings: Classic vs. Lean
The classic way is to top it with Okonomiyaki sauce, mayo, Katsuobushi (bonito flakes), and Aonori (seaweed powder).
However, if you’re serious about your calorie intake, try it with Ponzu. It’s refreshing, significantly lower in calories, and brings out the flavor of the tofu and cabbage beautifully.
