Vegetarian Okonomiyaki With Homemade Chuno Sauce

• Okonomiyaki
• 2 eggs
• 1 1/2 cups water or broth
• 1 cup tofu
• 2 cups all purpose flour or whole-wheat pastry flour
• 2.5 cups cups cabbage (about 400 grams) thinly sliced
• 1 red onion, grated (or finely diced)
• As You Like It Toppings* see step 4
• Homemade Chuno Sauce
• 1/2 cup Del MonteTM Ketchup
• 1/4 cup Lea & Perrins Worchestershire SauceTM

1. Mix egg, water or broth, and tofu with a whisk. Smash tofu if needed. Add flour and whisk. Should be a 'watery-looking' batter, so add a little more water if needed.
2. Add thinly sliced cabbage and grated onion. Mix well.
3. Wipe grill, hotplate, or skillet with oil on a paper towel. Drop in 1/2 cup measure for pancake-size okonomiyaki, about 3 per skillet.
4. Add the As You Like It Toppings*: Broccolini flowers, diced sweet potato (microwave first) , shredded carrots, chopped spinach, daikon tops, or bok choy (blanched, squeeze water out), chopped scallions, sushi nori, sesame seeds, chopped peppers, hijiki sea vegetables, edamame, shredded cheese, chopped tomatoes (drain some), cooked fava beans, etc.
5. When first side is cooked, turn over and cook second side (topping-side) quickly.
6. Slather generously with Chuno Sauce.
7. If you multiply Okonomiyaki recipe, don't forget to multiply Homemade Chono Sauce recipe!
8. Or since this is 'As You Like It', you can fill the whole skillet with batter to make one large okonomiyaki, the way it is served in Japan. Cut like a pizza, or eat one skillet-size okonomiyaki as a dinner.

eggs, water, tofu, flour, cabbage, red onion, it, chuno sauce, del monte, worchestershire sauce

Taken from food52.com/recipes/17048-vegetarian-okonomiyaki-with-homemade-chuno-sauce (may not work)