Easy and Microwaved Flour-free Okonomiyaki with Tofu

• 1/4 Cabbage
• 350 grams Tofu (silken)
• 3 Eggs
• 2 slice Bacon
• 4 pinch Melting type cheese (optional)
• 1 dash Salt and pepper
• 1 Japanese-style Worcestershire sauce, mayonnaise
• 1 Aonori, bonito flakes

1. Line 2 heatproof dishes with plastic wrap, removing any air pockets.
2. You don't need to line the plates if you don't want to turn over the okonomiyaki.
3. Finely shred the cabbage.
4. Cut the bacon into 1 cm pieces.
5. Put the tofu (no need to strain out the water completely) in a bowl, and mix with a whisk until it's smooth and creamy.
6. Add the eggs, salt and pepper to the bowl and mix well.
7. Add the cabbage, bacon and cheese, and mix very well.
8. I recommend using your hands to do this, while pushing on the mixture.
9. Pour the batter into the plates you made ready in Step 1.
10. Cover with more plastic wrap, and poke some air holes through it.
11. Microwave for 6 minutes at 600 W (per plate).
12. Turn the pancake over onto a serving plate, add the toppings and it's done!
13. I tried making it with a Lekue microwave container.
14. If you have a silicone steamer or container made especially for microwave cooking, give it a try!

cabbage, eggs, bacon, type cheese, salt, worcestershire sauce, bonito flakes

Taken from cookpad.com/us/recipes/169822-easy-and-microwaved-flour-free-okonomiyaki-with-tofu (may not work)