Large Takoyaki with Tofu

Large Takoyaki
  • By
    Maki Fujimoto
  • Time
    15 minutes
Large Takoyaki with Tofu

This is a large Takoyaki in the shape of Okonomiyaki (vegetable & meat pancake), made in a frying pan. As one of the main ingredients is tofu, the result is a sugar-free, healthy and gluten-free meal.
In Japan, you will find "Takoyaki machines" sold at home appliance stores. These gadgets help you make ball-shaped takoyaki (at times called octopus balls) at home. This recipe recreates the taste of takoyaki right in a frying pan!
The inside of the pancake is fluffy and soft, and the texture and taste are just like a Takoyaki!

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


  • 5.29  oz Firm tofu
  • Eggs
    • A
    • tbsp Potato starch
    • tsp Japanese granulated soup stock
  • 5.29  oz Octopus (boiled or steamed)
  • 0.53  oz Japanese leek/scallions
  • 0.53  oz Red pickled ginger (beni-shoga); optional
  • As needed Vegetable oil
  • As needed Okonomiyaki sauce
  • As needed Mayonnaise


Step 1

Wrap cotton tofu in kitchen paper, place a heavy flat object on top and let the tofu drain for 15 minutes. Cut the octopus into 0.5 inches (1cm) cubes, and chop the Japanese leek and red ginger.

Large Takoyaki with Tofu

Step 2

Crack the egg into a large bowl, add the tofu and mix. Add ingredients (A) into same bowl and mix. Finally, add the octopus, Japanese leek, red ginger and mix.

Large Takoyaki with Tofu

Step 3

Heat the vegetable oil in a frying pan over medium-low heat, pour in the dough from step 2, give it a few big strokes, and then shake the pan to flatten the surface. Cover the pan with a lid, lower the heat slightly, and cook for 6 to 7 minutes.

Large Takoyaki with Tofu

Step 4

When the surface is firm, insert a spatula between the pan and the dough, peel off the bottom of the dough, cover with a plate a size larger than the pan, and turn it over.
Add a little oil to the pan, slide the dough off the plate and back into the pan, cover again, and cook for about 4 minutes.

Large Takoyaki with Tofu

Step 5

Transfer to a serving dish, pour the Okonomiyaki sauce and mayonnaise over the top and sprinkle generously with Japanese leek (not included in ingredients) to taste.

Large Takoyaki with Tofu


  • Because of the large diameter, the center will be a little softer. If you want to flip the pancake, do so after the surface has hardened.
  • If you don't have Japanese granulated soup stock, do not use liquid soup stock instead (because there is already a lot of water in the tofu). Instead of Japanese soup stock, mix in about 1/4 oz (4 g) of bonito flakes into the dough.
Maki Fujimoto
Culinary Expert, Nutritionist, Tofu Meister

Tofu meister and nutritionist, Maki also writes food-related columns and develops projects that involve food. She shows us how everyday dishes can be prepared simply and with nutritional balance. Learn how to cut corners and still prepare delicious, good-looking dishes, showcased on her SNS outlets. Her motto is "Making people smile with food".