Okonomiyaki are pan-fried pancakes loaded with cabbage. Our take is topped with tofu pieces doused in a sticky soy, honey & orange sauce. Garnished with pickled ginger, fresh coriander, and served with mayo – Japan in your kitchen!
Best Ever Veggie Okonomiyaki
Best Ever Veggie Okonomiyaki
with fresh coriander & pickled ginger
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- BBQ Sauce
- Cabbage
- Fresh Coriander
- Gochujang
- Mayo
- Non-GMO Tofu
- Orange Juice
- Pickled Ginger
- Self-raising Flour
- Spring Onion
- Spring Onions
- Tofu Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
MIX THE BATTER
In a bowl, combine the BBQ sauce and the gochujang (to taste). Set aside. In a separate bowl, combine the flour and 100ml of water. Add the spring onion whites, the shredded cabbage, and a pinch of salt. Mix until fully combined.
FRYING FRENZY
Place a pan over medium-low heat with a drizzle of oil and a knob of butter (optional). When hot, add the cabbage batter and spread out across the pan in an even thickness of about 1cm. Fry until set and golden brown, 6-7 minutes per side. Drain on paper towel. Cover to keep warm.
STICKY TOFU
Pat the tofu chunks dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, add the tofu chunks and sear until browned and cooked through, 3-5 minutes per side. In the final 3-5 minutes, baste with the tofu sauce, the orange juice, and 15ml of water.
MMMAYO DRIZZLE
Loosen the mayo with water in 5ml increments until drizzling consistency.
MOUTH-WATERING DINNER!
Plate up the okonomiyaki pancake. Drizzle over the BBQ-gochujang sauce (to taste). Top with the sticky tofu (and any remaining sticky sauce) and the chopped pickled ginger. Sprinkle over the spring onion greens and the picked coriander. Drizzle over the mayo. Looks delish, Chef!
BBQ Sauce - 30ml
Gochujang - 5ml
Self-raising Flour - 200ml
Spring Onion - 1
Cabbage - 200g
Non-GMO Tofu - 110g
Tofu Sauce - 22,5ml
Orange Juice - 30ml
Mayo - 40ml
Pickled Ginger - 10g
Fresh Coriander - 3g
MIX THE BATTER
In a bowl, combine the BBQ sauce and the gochujang (to taste). Set aside. In a separate bowl, combine the flour and 200ml of water. Add the spring onion whites, the shredded cabbage, and a pinch of salt. Mix until fully combined.
FRYING FRENZY
Place a pan over medium-low heat with a drizzle of oil and a knob of butter (optional). When hot, add ½ the cabbage batter and spread out across the pan in an even thickness of about 1cm. Fry until set and golden brown, 6-7 minutes per side. Drain on paper towel. Repeat this process until you have 2 pancakes. Cover to keep warm.
STICKY TOFU
Pat the tofu chunks dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, add the tofu chunks and sear until browned and cooked through, 3-5 minutes per side. In the final 3-5 minutes, baste with the tofu sauce, the orange juice, and 30ml of water.
MMMAYO DRIZZLE
Loosen the mayo with water in 5ml increments until drizzling consistency.
MOUTH-WATERING DINNER!
Plate up the okonomiyaki pancakes. Drizzle over the BBQ-gochujang sauce (to taste). Top with the sticky tofu (and any remaining sticky sauce) and the chopped pickled ginger. Sprinkle over the spring onion greens and the picked coriander. Drizzle over the mayo. Looks delish, Chef!
BBQ Sauce - 60ml
Gochujang - 10ml
Self-raising Flour - 400ml
Spring Onion - 1
Cabbage - 400g
Non-GMO Tofu - 220g
Tofu Sauce - 45ml
Orange Juice - 60ml
Mayo - 80ml
Pickled Ginger - 20g
Fresh Coriander - 5g
MIX THE BATTER
In a bowl, combine the BBQ sauce and the gochujang (to taste). Set aside. In a separate bowl, combine the flour and 300ml of water. Add the spring onion whites, the shredded cabbage, and a pinch of salt. Mix until fully combined.
FRYING FRENZY
Place a pan over medium-low heat with a drizzle of oil and a knob of butter (optional). When hot, add ⅓ of the cabbage batter and spread out across the pan in an even thickness of about 1cm. Fry until set and golden brown, 6-7 minutes per side. Drain on paper towel. Repeat this process until you have 3 pancakes. Cover to keep warm.
STICKY TOFU
Pat the tofu chunks dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, add the tofu chunks and sear until browned and cooked through, 3-5 minutes per side. In the final 3-5 minutes, baste with the tofu sauce, the orange juice, and 45ml of water.
MMMAYO DRIZZLE
Loosen the mayo with water in 5ml increments until drizzling consistency.
MOUTH-WATERING DINNER!
Plate up the okonomiyaki pancakes. Drizzle over the BBQ-gochujang sauce (to taste). Top with the sticky tofu (and any remaining sticky sauce) and the chopped pickled ginger. Sprinkle over the spring onion greens and the picked coriander. Drizzle over the mayo. Looks delish, Chef!
BBQ Sauce - 90ml
Gochujang - 15ml
Self-raising Flour - 600ml
Spring Onions - 2
Cabbage - 600g
Non-GMO Tofu - 330g
Tofu Sauce - 67,5ml
Orange Juice - 90ml
Mayo - 125ml
Pickled Ginger - 30g
Fresh Coriander - 8g
MIX THE BATTER
In a bowl, combine the BBQ sauce and the gochujang (to taste). Set aside. In a separate bowl, combine the flour and 400ml of water. Add the spring onion whites, the shredded cabbage, and a pinch of salt. Mix until fully combined.
FRYING FRENZY
Place a pan over medium-low heat with a drizzle of oil and a knob of butter (optional). When hot, add ¼ of the cabbage batter and spread out across the pan in an even thickness of about 1cm. Fry until set and golden brown, 6-7 minutes per side. Drain on paper towel. Repeat this process until you have 4 pancakes. Cover to keep warm.
STICKY TOFU
Pat the tofu chunks dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, add the tofu chunks and sear until browned and cooked through, 3-5 minutes per side. In the final 3-5 minutes, baste with the tofu sauce, the orange juice, and 60ml of water.
MMMAYO DRIZZLE
Loosen the mayo with water in 5ml increments until drizzling consistency.
MOUTH-WATERING DINNER!
Plate up the okonomiyaki pancakes. Drizzle over the BBQ-gochujang sauce (to taste). Top with the sticky tofu (and any remaining sticky sauce) and the chopped pickled ginger. Sprinkle over the spring onion greens and the picked coriander. Drizzle over the mayo. Looks delish, Chef!
BBQ Sauce - 125ml
Gochujang - 20ml
Self-raising Flour - 800ml
Spring Onions - 2
Cabbage - 800g
Non-GMO Tofu - 440g
Tofu Sauce - 90ml
Orange Juice - 125ml
Mayo - 160ml
Pickled Ginger - 40g
Fresh Coriander - 10g
Woolies Products in this dish
