Cabbage & Edamame Okonomiyaki with Crispy Tofu

Wrap 300g raw extra-firm tofu in a clean kitchen towel and place a heavy skillet or cutting board on top with a weight (like a heavy can) to press out excess moisture for 15 minutes.

While the tofu is pressing, finely shred 150g green cabbage. Finely slice 20g spring onions, separating the green and white parts. Mince 10g pickled ginger.

Prepare the Okonomiyaki Sauce: In a small bowl, whisk together 15ml vegetarian Worcestershire sauce, 20ml tomato ketchup, 10ml soy sauce, and 5g honey. Set aside.

Prepare the Yogurt Drizzle: In another small bowl, mix 60g plain Greek yogurt with 5ml water to thin it out to a drizzling consistency.

Prepare the Tofu Glaze: Mix 15ml soy sauce and 10ml maple syrup in a small ramekin.

In a large mixing bowl, whisk together 110g all-purpose flour, 2g baking powder, and 3g vegetable bouillon powder. Whisk in 2 raw eggs and 100ml water until a thick, smooth batter forms.

Fold the shredded cabbage, 100g raw shelled edamame, the white parts of the spring onions, and the minced pickled ginger into the batter until thoroughly coated.

Cut the pressed tofu into 2cm cubes. Toss them gently in 20g cornstarch until evenly coated.

Heat 15ml vegetable oil in a non-stick skillet over medium-high heat. Add the tofu cubes and sear for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy.

Pour the tofu glaze into the skillet, tossing rapidly for 1 minute to coat the tofu as the glaze bubbles and thickens. Remove the glazed tofu from the skillet and set aside. Wipe the skillet clean.

Heat another 10ml vegetable oil in the same skillet over medium heat. Pour the cabbage and edamame batter into the center of the pan, shaping it into a thick, round patty (about 15-18cm wide).

Cover the skillet with a lid and cook for 6-8 minutes on medium-low heat until the bottom is deeply golden brown and the edges start to set.

Carefully flip the pancake: Slide a wide spatula under the pancake, or slide the pancake onto a plate, invert the skillet over the plate, and flip it back into the pan. Cook uncovered for another 5-6 minutes until the second side is golden and the center is fully cooked through.

Transfer the okonomiyaki to a serving plate. Brush the top generously with the homemade okonomiyaki sauce, then drizzle with the thinned Greek yogurt in a zigzag pattern.

Top with the crispy glazed tofu, the remaining green parts of the spring onions, and 3g toasted sesame seeds.