This Soft Tofu Cabbage Pancake recipe from Yano Shiho combines 160 g (5.6 oz) yeondubu (Korean soft tofu), 200 g (7 oz) cabbage, 1 egg, and potato starch to make a tender, moist pancake without using flour.
Because soft tofu contains plenty of moisture, the key is to spread the batter into a thick round in the pan, cover it, and cook over medium heat for 4 minutes so the bottom has enough time to set. When it is time to flip, using a large plate instead of a spatula helps prevent the delicate pancake from tearing or falling apart.
Finished with tonkatsu sauce, mayonnaise, and bonito flakes, the crisp cabbage and soft, moist tofu create an easy okonomiyaki-style dish with plenty of savory flavor.
⏱️ Cooking Time: About 15 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 160 g (5.6 oz) yeondubu (Korean soft tofu)
- 200 g (7 oz) cabbage
- 1 egg
- A little bonito flakes
- A little parsley
🧂 Seasonings & Sauce
- 2 heaping tbsp potato starch
- 1 tsp tuna extract seasoning
- 3 tbsp water
- A little salt
- A little black pepper
- Cooking oil, as needed
- Tonkatsu sauce, as needed
- Mayonnaise, as needed
(Measurement guide: 1 tbsp = 15 ml (0.5 fl oz), 1 tsp = 5 ml, 1 Korean paper cup = 180 ml (6.1 fl oz))
✓ How to Make a Soft Tofu Cabbage Pancake
- Prepare the cabbage: Wash 200 g (7 oz) cabbage thoroughly and chop it into small square pieces so it mixes evenly throughout the batter.
- Make the batter: Add the chopped cabbage, 160 g (5.6 oz) soft tofu, 1 egg, 2 heaping tbsp potato starch, 1 tsp tuna extract seasoning, 3 tbsp water, a little salt, and a little black pepper to a bowl. Mix thoroughly while gently breaking up the tofu until the batter is evenly combined.
- Cook the first side: Heat a frying pan and add enough cooking oil to coat the surface. Spoon the batter into the pan and shape it into a thick, round pancake. Cover with a lid and cook over medium heat for 4 minutes.
- Flip and cook the other side: Once the bottom is firm, carefully slide the pancake onto a large plate. Place the pan over the plate and flip everything over in one motion so the uncooked side returns to the pan. Cover again and continue cooking over medium-low heat until the center is cooked through.
- Add the toppings: Transfer the golden-brown pancake to a serving plate. Drizzle with tonkatsu sauce and mayonnaise, then top with a little bonito flakes and parsley.
✓ Key Tips for Success
- Use a plate to flip the pancake: Because the soft tofu makes the batter very delicate, trying to flip it with a spatula alone can easily tear or break the pancake. Slide it onto a wide, flat plate first, then cover it with the pan and flip it back in one motion to help maintain its shape.
- Cover the pan and control the heat: Cooking over high heat can burn the outside before the egg and potato starch in the center have fully set. Keep the pan covered so the steam helps cook the inside, and adjust the heat from medium to medium-low to keep the pancake moist.
✓ Serving Tips
- Add extra bonito flakes and parsley to taste for a stronger okonomiyaki-style flavor.
- You can serve the pancake with teriyaki sauce instead of tonkatsu sauce. Its sweet-savory flavor also pairs well with the mild tofu batter.
- Enjoy the pancake while it is still warm for the best contrast between the lightly browned exterior and the soft, moist tofu center.
✓ How to Choose Good Soft Tofu
- Check the package and liquid: Choose a package with clear liquid inside, an intact seal, and no swelling or bulging in the packaging.
- Check the shape and surface: Fresh soft tofu should hold a smooth, pudding-like shape without cracks or excessively softened areas.
- Check the color and smell: Choose tofu with an even pale cream color, no sour or unpleasant odor, and a mild, naturally nutty soybean aroma.
✓ Soft Tofu Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 50.00 kcal |
| Carbohydrates | 1.93 g |
| Protein | 4.66 g |
| Fat | 2.51 g |
| Sodium | 55.00 mg |
Based on yeondubu (soft tofu) per 100 g. Actual nutrition values may vary depending on the product and preparation.
Source: Ministry of Food and Drug Safety Food Nutrition Database
✓ Frequently Asked Questions (FAQ)
Q1. Do I need to cover the pan while cooking?
Yes. Soft tofu contains a lot of moisture, so covering the pan helps steam the center and allows the egg and potato starch to set properly. Without a lid, the outside may brown too quickly while the center remains undercooked.
Q2. Why does the pancake fall apart when I flip it?
The bottom may not have set completely, or the batter may have been forced up with a spatula too soon. Cook it over medium heat for the full 4 minutes, then use a large plate to flip the pancake more securely.
Q3. Can I use flour or Korean pancake mix instead of potato starch?
Yes, either can be used as a substitute. However, the texture will change: instead of the slightly chewy texture created by potato starch, the pancake will be firmer and more similar to a traditional pan-fried pancake.
Yano Shiho’s Soft Tofu Cabbage Pancake combines the tender, moist texture of soft tofu with the light crunch of finely chopped cabbage. Potato starch helps hold the delicate batter together, while cooking it covered keeps the inside moist and allows the outside to brown nicely. Tonkatsu sauce, mayonnaise, and bonito flakes give the finished dish an okonomiyaki-inspired flavor.
If you are looking for a flourless soft tofu cabbage pancake recipe or a different way to use soft tofu, this is an easy dish to try. It works well as a simple meal, a weekend brunch dish, or something a little different to share with the family.
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