Healthy High Protein Tofu Okonomiyaki
Healthy High Protein Tofu Okonomiyaki
Ingredients
- 1 pound silken tofu
- 1 pound Argentine red shrimp, raw
- 8 cups green cabbage
- 12 eggs
- 4 tablespoons light Kewpie mayonnaise
- 4 tablespoons okonomiyaki sauce
- 8 tablespoons dried bonito flakes
- 4 seconds spray oil, as needed
Instructions
- 1
Finely shred the green cabbage. Finely chop the Argentine red shrimp.
⏱️ 5 min
- 2
In a large bowl, crack the 12 eggs and whisk them thoroughly.
⏱️ 2 min
- 3
Add the shredded cabbage, silken tofu (mushed), and chopped shrimp into the whisked eggs. Whisk well until the egg-shrimp-tofu-cabbage mixture becomes foamy. This indicates air has been incorporated, which helps with the pancake's texture.
⏱️ 3 min
- 4
Heat a large non-stick pan over medium-low heat. Coat the pan generously with 1 second of spray oil for each serving you are cooking simultaneously.
⏱️ 1 min
- 5
Pour approximately one-quarter of the egg-shrimp-tofu-cabbage mixture onto the hot pan for each serving. Spread it gently with the back of a spoon to form a circular pancake shape, about 1/2-inch thick.
⏱️ 2 min
- 6
Cook for about 5-7 minutes on one side, or until the edges start to crisp and the bottom turns golden brown. Carefully flip the okonomiyaki and cook for another 5-7 minutes on the second side, until both sides are golden brown and crispy, and the center is cooked through.
⏱️ 10 min
- 7
Once crispy and browned, transfer the cooked okonomiyaki to a plate.
⏱️ 1 min
- 8
Top each serving of cooked okonomiyaki with 1 tablespoon of okonomiyaki sauce, 1 tablespoon of light Kewpie mayonnaise, and 2 tablespoons of dried bonito flakes.
⏱️ 1 min
- 9
Serve immediately and enjoy your Healthy High Protein Tofu Okonomiyaki!
Kitchen Tools
Nutrition Facts (per serving)
Healthy High Protein Tofu Okonomiyaki
- 1 pound silken tofu
- 1 pound Argentine red shrimp, raw
- 8 cups green cabbage
- 12 eggs
- 4 tablespoons light Kewpie mayonnaise
- 4 tablespoons okonomiyaki sauce
- 8 tablespoons dried bonito flakes
- 4 seconds spray oil, as needed
Instructions
- 1
Finely shred the green cabbage. Finely chop the Argentine red shrimp.
⏱️ 5 min - 2
In a large bowl, crack the 12 eggs and whisk them thoroughly.
⏱️ 2 min - 3
Add the shredded cabbage, silken tofu (mushed), and chopped shrimp into the whisked eggs. Whisk well until the egg-shrimp-tofu-cabbage mixture becomes foamy. This indicates air has been incorporated, which helps with the pancake's texture.
⏱️ 3 min - 4
Heat a large non-stick pan over medium-low heat. Coat the pan generously with 1 second of spray oil for each serving you are cooking simultaneously.
⏱️ 1 min - 5
Pour approximately one-quarter of the egg-shrimp-tofu-cabbage mixture onto the hot pan for each serving. Spread it gently with the back of a spoon to form a circular pancake shape, about 1/2-inch thick.
⏱️ 2 min - 6
Cook for about 5-7 minutes on one side, or until the edges start to crisp and the bottom turns golden brown. Carefully flip the okonomiyaki and cook for another 5-7 minutes on the second side, until both sides are golden brown and crispy, and the center is cooked through.
⏱️ 10 min - 7
Once crispy and browned, transfer the cooked okonomiyaki to a plate.
⏱️ 1 min - 8
Top each serving of cooked okonomiyaki with 1 tablespoon of okonomiyaki sauce, 1 tablespoon of light Kewpie mayonnaise, and 2 tablespoons of dried bonito flakes.
⏱️ 1 min - 9
Serve immediately and enjoy your Healthy High Protein Tofu Okonomiyaki!