Thai tofu cakes [x]
Spicy tofu cakes with thai flavours. These were really easy to make, and very yummy. The first night I served them with baby hasselback potatoes sprinkled with rice vinegar and salt and steamed asparagus; the next day I fried them up with some hash browns and steamed some frozen veg for a quick lunch. Serves 3-4.
- 250g of firm tofu
- 4-5 medium mushrooms
- 1 bunch of spring onions (green onions or scallions)
- 2 cm piece of ginger
- 1/2 to 1 green chilli
- 1 clove of garlic
- 2 tsp. dried coriander (or 2 tbs. fresh, a.k.a cilantro)
- 1.5-2 tbs. Thai red curry paste (Asda’s isn’t very authentic but is gf & vegan)
- juice and zest of 1 lime
- 2 egg replacers (I used no-egg powder)
- 1/3 cup of corn flour + more if necessary
- oil for frying
- Press the tofu block between kitchen roll or clean tea towels to remove some moisture. I didn’t press the tofu & got a very sloppy mixture- you don’t need to leave it for hours & remove all the water, it’ll just be easier to fry the cakes if you press a bit first.
- Make up the egg replacement and leave it to get gooey.
- Shred the tofu. If you have a food processor you can grate it, if not just use a fork.
- Finely chop the spring onions and mushrooms.
- Mince or finely chop the garlic, ginger and chilli.
- Grate the lime to remove the zest. You can juice it directly over the mixture in a moment.
- Stir all of the ingredients together in a mixing bowl. You’re going to refrigerate the mix so it doesn’t matter if it’s a little sloppy, but you should be able to form the cakes with your hands. Put them on a lined baking tray in the fridge for about 30 minutes (or overnight if you prepare ahead).
- Preheat the oven to 180C or 350F.
- Fry the cakes for a minute on each side to brown them, and then bake for 6-8 minutes until hot all the way through.