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Tofu Okonomiyaki - Enjoy a Guilt-free Low-carb Meal

Kansai specialty Okonomiyaki is a beloved dish, but have you ever tried replacing the flour with tofu?


Living in Hong Kong, a food paradise, makes dieting no easy feat. However, some people manage to overcome the odds, and Big Boy has a friend who is just such a determined individual. Once, I arranged to have a meal with her, unaware that she was in the middle of a weight loss regimen. I suggested we go to a popular Japanese Okonomiyaki restaurant. Perhaps feeling it hard to refuse, she agreed without hesitation. To my surprise, that evening, she only ordered a salad. It was then that I realised how tempting and "evil" Okonomiyaki must be for her.



It was through this experience with my friend that I was inspired to use tofu instead of flour to create a new style of Okonomiyaki. This is a simple and Instagram-worthy dish that can be easily made in 30 minutes. Just mix all the ingredients and cook! This time, I used firm tofu to make Okonomiyaki. Besides the crisp texture of cabbage, the rich soybean flavour of the thick tofu adds a delightful depth to the dish.


A few weeks later, I recommended this recipe to my friend. She cooked it without hesitation, and not only did the reduced carbs decrease the burden and guilt, but the taste was also a pleasant surprise!



Ingredients

 

Firm Tofu

1 carton

Cabbage (Shredded)

¼ bulb

Egg

1 bulb

Salt

½ tsp

Plain Flour

1 tbsp

Okonomiyaki Sauce

to taste

Mayonnaise

to taste

Nori Powder

to taste

Bonito Flakes

to taste



Steps

 
1. Pat the tofu dry, then crumble it.

2. Add shredded cabbage, eggs, salt, and flour, and mix well.

3. Heat a frying pan over medium heat; add half a tablespoon of oil and spoon the tofu mixture into the pan.

4. Pan-fry over medium heat until the bottom side turns golden, then flip and fry the other side until it also turns golden. Use a spatula to shape it into a round form while frying.

5. After plating, drizzle with okonomiyaki sauce and Japanese mayonnaise, then sprinkle with nori and bonito flakes to finish.

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