Tofu Skin Okonomiyaki
Translated from Chinese, the language of the post.
Ky料理分享 shared this in a Facebook post, in Chinese. SeeMeCook wrote it up from the post as a full recipe, translated it into English, and added ingredient weights and nutrition.
See the original postImported by John Tan on SeeMeCook
A flourless okonomiyaki made with cabbage, eggs, cheese slices, and tofu skin. No oil or water is added throughout the cooking process. Simmer-fry over medium-low heat to soften the cabbage and set the egg mixture and cheese, then finish by pan-frying the tofu skin until golden and crisp.
- Time
- 19 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Dairy, eggs, and soy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 100 g
- 40 g
- 100 g
Weights are estimates. Together, the ingredients weigh about 440 g before cooking, which is about 440 g per serving.
Steps
Wash and shred the cabbage, then drain it thoroughly. Excess moisture will make the finished dish difficult to set and weaken the cheese's binding effect.
Add the shredded cabbage, 2 eggs, and 2 cheese slices to a large bowl. Mix thoroughly until the egg mixture evenly coats the cabbage and the cheese is evenly distributed throughout.
Pour the cabbage and egg mixture into a nonstick pan. Use the back of a spoon to spread it into an evenly thick, round pancake. Do not add oil or water to the pan.
Lay the 2 sheets of tofu skin flat over the top of the pancake, using their weight to gently press down the surface.
Cover the pan tightly and simmer-fry over medium-low heat for 5.8 minutes. Do not add water during cooking; the moisture released by the cabbage will create steam, helping soften the cabbage and set the egg mixture and cheese.
Once the bottom has set and the pancake can be moved as a whole, carefully flip it with a wide spatula so that the tofu skin, originally on top, comes into direct contact with the bottom of the pan. If the pancake is still falling apart, cook it for a little longer to help it set before flipping.
Continue cooking over medium-low heat for 2.8 minutes, until the tofu skin is golden brown with a lightly charred, crisp aroma, both sides of the pancake are set, and the cabbage is tender.
Transfer the tofu skin okonomiyaki to a plate, cut it into pieces while hot, and serve.
Notes
The original recipe emphasizes thoroughly draining the washed cabbage and adding no oil or water at any point. Use a wide spatula and flip decisively to prevent the cabbage mixture from falling apart. The original recipe does not include additional toppings such as okonomiyaki sauce, mayonnaise, or nori, so they are not listed as ingredients.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 549
- Protein
- 44 g
- Carbs
- 22 g
- Fat
- 35 g
- Fiber
- 7 g
Where the calories come from
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