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Okonomiyaki with tofu, evenly fried, served with fresh cabbage and tofu pieces
Crispy tofu okonomiyaki served with fresh cabbage and tartare sauce

Tofu okonomiyaki

Author: Flavelo
Recipes Main Courses Quick Meals
Tofu is a pillar of the Japanese diet, the 'meat of the fields'. In this recipe, we crumble tofu into the batter, resulting in a softer, creamier interior than using cabbage alone. It's an excellent source of protein that satisfies without weighing you down. The neutral taste of tofu takes on the character of the sauces beautifully.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 540 kcal kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Kitchen paper (for pressing tofu)
  • Fork (for crushing tofu)
  • Frying pan

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Soya
⚠️ Mustard

Instructions

1 ✓

Drain the tofu, press out the water, then crush into coarse crumbs with a fork.

Tip: Look for a consistency similar to cottage cheese. It shouldn't be a mush; keep some chunks for texture.
2 ✓

Finely chop the cabbage.

Tip: The usual thin strips.
3 ✓

Mix the batter (flour, water, baking powder, soy sauce, eggs).

Tip: The baking powder helps keep the batter light despite the weight of the tofu.
4 ✓

Fold in the cabbage and tofu crumbs.

Tip: Mix gently, don't crush the tofu further.
5 ✓

Fry in oil over medium heat for 5-6 minutes per side.

Tip: Due to the tofu, the inside of the batter may stay moist longer, so fry patiently to ensure it steams through.
6 ✓

Serve with tartare sauce.

Tip: The neutrality of the tofu needs the characterful, tangy sauce.

Recipe FAQ

Which tofu should I buy?
Firm tofu is best because it's less watery. Silken tofu would make the batter too runny.
What if the tofu is watery?
Wrap it in kitchen paper and place a weight on it for 10 minutes (pressing) to squeeze out excess water.

Ingredients

  • 200 g Plain flour
  • 150 g White cabbage
  • 2 Eggs
  • 100 ml Water
  • 1 tbsp Baking powder
  • 2 tbsp Soy sauce
  • 2 tbsp Oil
  • 3 tbsp Tartare sauce (or vegan mayonnaise)
  • 100 g Firm tofu