Steps

1. Wrap 300g of firm tofu in paper towels, place in a microwave-safe container, and heat for 3 minutes at 600W.
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2. Remove the paper towels from the heated tofu, crumble the tofu into a colander, and press gently to drain off excess water. (Key Tip! Microwaving makes water release easily, and thorough draining helps the ingredients bind together.)
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3. Pass the drained tofu through a sieve. (Key Tip! Sieving makes the mixture smooth, helps ingredients bind better, and results in a beautiful finish.)
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4. Add 1 tsp of dashi powder and 3 tbsp of potato starch to the sieved tofu and mix well.
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5. Finely chop 30g of pickled ginger and slice 10g of green onions thinly.
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6. Add the chopped pickled ginger and sliced green onions to the tofu mixture and combine. (Key Tip! If the mixture is too crumbly, add a little more potato starch to adjust consistency. The pickled ginger, green onions, and dashi powder create an okonomiyaki-like flavor.)
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7. Spread panko breadcrumbs (as needed) on a plate. Scoop the tofu mixture with a spoon, coat it with panko breadcrumbs, and shape into balls.
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8. Pour vegetable oil (as needed) into a frying pan to a depth of 5mm to 1cm and heat over medium heat.
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9. Carefully add the shaped tofu balls to the hot oil and fry for 5-6 minutes, turning them to brown evenly.
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10. Once browned, remove the tofu balls to a wire rack or paper towels to drain excess oil.
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11. Arrange the drained tofu balls on a plate and serve with your favorite toppings such as okonomiyaki sauce and mayonnaise. Enjoy!
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