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
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