Tofu okonomiyaki

Prep 25 min
Total 45 min
Makes 4 Servings



1 cup
all-purpose flour
1/2 tsp
2 tbsp
397 g
green onions, chopped
firm tofu
2 tsp
2 tsp
dark sesame oil
1 tbsp
1/2 cup
light mayonnaise
2 tbsp
finely chopped pickled ginger
2 tbsp
pickled ginger juice


  • STIR all-purpose flour with baking powder, sugar and salt in a bowl. Whisk eggs with water in a large bowl. Whisk in flour mixture until just combined, then stir in coleslaw mix and green onions. Cut firm tofu in half horizontally and lengthwise into 1/4 -in. slices. Combine miso paste with dark sesame oil and rub on both sides of tofu slices.
  • HEAT a large ovenproof frying pan over high. Add canola oil, then arrange tofu slices on the bottom of the pan. Cook just until golden, 2 to 3 min. Flip tofu, then pour egg mixture overtop. Smooth top. Cook 2 min, then transfer to preheated 350F oven. Bake until sides are golden and egg mixture is set, 20 to 25 min. Run a spatula around the edges to loosen. Flip onto a plate, tofu-side up. Cut into 4 wedges.
  • STIR light mayo with sushi ginger and sushi-ginger juice in a small bowl until combined. Serve with Tofu Okonomiyaki.

Trend alert: Okonomiyaki
These giant savoury Japanese pancakes are a winning mash-up of leftovers.


Calories 530, Protein 27 g, Carbohydrates 39 g, Fat 30 g, Fibre 4 g, Sodium 829 mg. Excellent source of Folate

Wine Pairings

Japanese Tofu Frittata
Pair it with: A veggie-friendly white

Although muscadet is a favourite pairing with seafood, it does a great job with this Japanese-influenced dish. A medley of citrus and crisp green apple fills the glass, with a solid backbone of acidity.

Our pick: Chateau du Cléray Muscadet Sèvre et Maine, France, $14.

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