eCook Meal
Best Ever Veggie Okonomiyaki
with fresh coriander & pickled ginger
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!
Serving guide
Choose your portion size.
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 [200ml]|#7DA0D7 of water. Add the spring onion whites, the 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 plant-based butter (optional). When hot, add all [½]|#7DA0D7 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. [Repeat|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 batter.]|#7DA0D7
STICKY TOFU
Pat the tofu dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. Fry 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 [30ml]|#7DA0D7 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 pickled ginger. Sprinkle over the spring onion greens and the coriander. Drizzle over the mayo. Looks delish, Chef!
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 [200ml]|#7DA0D7 of water. Add the spring onion whites, the 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 plant-based butter (optional). When hot, add all [½]|#7DA0D7 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. [Repeat|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 batter.]|#7DA0D7
STICKY TOFU
Pat the tofu dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. Fry 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 [30ml]|#7DA0D7 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 pickled ginger. Sprinkle over the spring onion greens and the coriander. Drizzle over the mayo. Looks delish, Chef!
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 [400ml]|#7DA0D7 of water. Add the spring onion whites, the 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 plant-based butter (optional). When hot, add ⅓ [¼]|#7DA0D7 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. Repeat this process until you have 3 [4]|#7DA0D7 pancakes.
STICKY TOFU
Pat the tofu dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. Fry 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 [60ml]|#7DA0D7 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 pickled ginger. Sprinkle over the spring onion greens and the coriander. Drizzle over the mayo. Looks delish, Chef!
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 [400ml]|#7DA0D7 of water. Add the spring onion whites, the 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 plant-based butter (optional). When hot, add ⅓ [¼]|#7DA0D7 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. Repeat this process until you have 3 [4]|#7DA0D7 pancakes.
STICKY TOFU
Pat the tofu dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. Fry 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 [60ml]|#7DA0D7 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 pickled ginger. Sprinkle over the spring onion greens and the coriander. Drizzle over the mayo. Looks delish, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R215.44
for 4 servings · R53.86 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Self-raising Flour needs 800 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
-
Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
-
Cabbage needs 800 gKuhne Prepared Red Cabbage 680 g 680 g at R72.99 · 1.18× packR85.87
-
Gochujang needs 20 mlGochujang Sweet Potato Kit 670 g R69.99 · whole pack (size can't be divided)R69.99
-
BBQ Sauce needs 125 mlClark's Kitchen Sweet and Smokey BBQ Sauce 375 ml 375 ml at R48.99 · 33% of packR16.33
-
Orange Juice needs 125 ml100 % Freshly Squeezed Orange Juice 1 L 1 L at R92.99 · 13% of packR11.62
Not in the Woolies basket — source these elsewhere:
- Non-GMO Tofu
- Pickled Ginger
- Vegan Mayo
- Tofu Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Best Ever Veggie Okonomiyaki?
The preparation time for Best Ever Veggie Okonomiyaki with fresh coriander & pickled ginger is between 25 and 40 minutes.
What is the total time required to make Best Ever Veggie Okonomiyaki with fresh coriander & pickled ginger?
The total time required to make Best Ever Veggie Okonomiyaki with fresh coriander & pickled ginger is between 30 and 45 minutes.
How many servings does Best Ever Veggie Okonomiyaki provide?
4 servings
What are the main ingredients in Best Ever Veggie Okonomiyaki?
BBQ Sauce, Cabbage, Fresh Coriander, Gochujang, Non-GMO Tofu, Orange Juice, Pickled Ginger, Self-raising Flour, Spring Onion, Tofu Sauce, Vegan Mayo
What is the nutritional information of Best Ever Veggie Okonomiyaki?
Calories: 972, Carbs: 141 grams, Fat: grams, Protein: 28.8 grams, Sugar: 41.1 grams, Salt: 1249 grams
How do I prepare Best Ever Veggie Okonomiyaki?
MMMAYO DRIZZLE: Loosen the mayo with water in 5ml increments until drizzling consistency. FRYING FRENZY: Place a pan over medium-low heat with a drizzle of oil and a knob of plant-based butter (optional). When hot, add all [½]|#7DA0D7 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. [Repeat|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 batter.]|#7DA0D7 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 [200ml]|#7DA0D7 of water. Add the spring onion whites, the cabbage, and a pinch of salt. Mix until fully combined. STICKY TOFU: Pat the tofu dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. Fry 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 [30ml]|#7DA0D7 of water. 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 pickled ginger. Sprinkle over the spring onion greens and the coriander. Drizzle over the mayo. Looks delish, Chef!
What should be prepared from my kitchen to make Best Ever Veggie Okonomiyaki?
BBQ Sauce, Cabbage, Fresh Coriander, Gochujang, Non-GMO Tofu, Orange Juice, Pickled Ginger, Self-raising Flour, Spring Onion, Tofu Sauce, Vegan Mayo
How many calories does Best Ever Veggie Okonomiyaki have?
972 calories
How much fat content does Best Ever Veggie Okonomiyaki have?
grams