Early in the morning still on the road, I received a message from the administrative lady, said last night our office building water pipe burst.

The elevator stopped running because of the water, so we'll have to climb up and down the stairs today.

Hey, I missed the boat!

I was thinking of going to work, so I wore a skirt with high heels.

This is the first time I've seen a pair of sneakers on a flight of stairs.

Step by step, I moved to the studio, fell headfirst on the sofa, gasping for ten minutes, and then slowly slowed down.

As a matter of fact, I'm getting older.

I remember a few years ago, I took the lead in taking the stairs to and from work every day in order to urge my studio mates to do more exercise.

Not to say that the walking like a fly, anyway, climbed up to stand in the door to laugh at the laggards.

It's only been a couple of years, and climbing the stairs for me feels like half my life.

But anyway, today's exercise task was accomplished anyway.

In that case, I'm going to have to eat a healthy lunch today.

Here's a healthy, low-fat tofu okonomiyaki dish to share with you.

Low-fat tofu okonomiyaki

Okonomiyaki is a popular Japanese street food made of flour, vegetables, and meat, and can also be interpreted as a Japanese pancake, which has been featured in many Japanese dramas.

The flour is mixed with your favorite vegetables and meat, stirred into a paste, and fried on an iron plate until the edges are crispy and the inside is still soft.

With a rich sauce and a thick layer of makihana, it is, in the words of Goro, "like a solo concert".

The low-fat okonomiyaki I'm making today uses tofu instead of flour to make the batter, which not only has a fluffier and more flavorful texture, but is also much lower in calories than regular okonomiyaki.

But be careful, the tofu itself has a high water content, so you need to press out some of the water with a heavy object before you use it, so that the pancake won't be soft and crumbly after frying.

The essence of okonomiyaki is that it's casual, so feel free to add whatever you have in the fridge.

My personal favorite is the classic combination of crisp cabbage, seafood, and an egg, which is not only nutritious, but also looks better when fried.

Although the practice is simple and casual, but the first time to do small partners, there are still some details to pay attention to, in order to a successful non-turnover:

First of all, the vegetables should try to cut finely chopped, to help molding (but do not have to be beaten into the vegetable puree haha ~);

Turning the surface, do not rush to do it, and wait for the bottom of the fully cooked, gently shaking the pan, the pancake can be easily moved, and then use the

The sauce is the key to the flavor of okonomiyaki, and traditional okonomiyaki is usually served with a rich teriyaki sauce or mayonnaise.

It's delicious, but the calories are also quite impressive.

So I'm going to go the extra mile today and teach you a simple scallion sauce that's very classic Chinese flavor and low in calories, making it more suitable for those in the fat loss phase.

[ Ingredients ]

Tofu Okonomiyaki: 250g tofu, 2 eggs, 1/4 cabbage, 10 shrimp, 1-2 tsp salt, 1 tsp black pepper, 1 tsp seaweed powder

Okonomiyaki Sauce: Teriyaki sauce, mayonnaise, shredded seaweed, kimochi flakes

Low-fat sauce: 2 tbsp balsamic vinegar, 1 tbsp light soy sauce, a little lemon juice. A little lemon juice A little cooked sesame seeds A little chopped scallion 1 tbsp

This recipe is suitable for 2-3 people

1 tbsp 1 table spoon 15ml

1 small spoon 1 tea spoon 5ml

[ Recipe ]

1. Squeeze for 5 minutes to extract excess water

If you prefer a more delicate texture, you can replace the tofu with lactone tofu or tender tofu, but extend the squeezing time to 20 minutes

2. Dice the cabbage and coarsely chop the shrimp

Replace the tuna and sauerkraut with sauerkraut flavor, and replace the chives and ham with chive flavor

3. Pour in the mixer with the old tofu, 2 eggs, 1-2 tsp of salt, 1-2 tbsp of water, and 1-1/2 tsp of water to coat the tofu with a small amount of salt. Add 1-2 tsp salt, 1 tsp black pepper, 1 tbsp seaweed powder and mix well. Add cabbage and diced shrimp and mix well

If you want to have a crispy texture, we recommend adding 2 tbsp potato starch

4. Pour a little cooking oil into the bottom of the pan, wipe it with kitchen paper and add 1 cup of tofu batter.

Tofu okonomiyaki has no starch in it, so it's easy to crumble, so we recommend not to exceed 10cm in size

5. Spread the fried tofu pancake with a little teriyaki sauce, squeeze a little mayonnaise on it, and sprinkle with seaweed crumbs and mackerel flowers

For those of you who are on a fat loss diet, you can serve it with a simple green onion sauce: 2 tablespoons of balsamic vinegar, 1 tablespoon of light soy sauce, a dash of lemon juice, a pinch of cooked sesame and chopped green onion

For the fat loss diet, you can serve it with a simple green onion sauce.

The hot okonomiyaki is garnished with thinly sliced mokume gane, and the light dance of the slices announces the completion of the okonomiyaki!

First try the mayonnaise version of okonomiyaki, with the smoky, dry flavor of the kokeshi flowers and the slight sweetness of the sauce.

Crisp vegetables and tender shrimp give it a grainy texture, before the tofu eases in, fluffy and flavorful, refreshing its presence.

A piece of the original, dipped in a sour and salty appetizing scallion sauce, is crispy and delicious, and has the feel of a home-cooked pancake, but more refreshing and unctuous.

When I was in my early twenties, I always felt like I had a lot of energy and enthusiasm. Even if you're working late, you'll be able to get up the next day and go for a run, and you'll still be full of energy.

After 30 years old, I actually felt the degradation of my body:

It takes a week or two to slow down after a late night, and I have to put in more effort to do the exercise that I used to be able to do easily.