Asian Tofu Cakes

Recipe Ingredients

		Cakes
1 tablespoon	15ml	Sesame seeds
1/4 oz	7.1g	Firm tofu - rinsed, drained
5		Egg whites
1/3 cup	20g / 0.7oz	All-purpose whole-wheat flour
1 tablespoon	15ml	Grated fresh ginger
1 tablespoon	15ml	Carrot - shredded (medium)
3		Scallions, green part only - thinly sliced,
		Reserving 1 tspn for the sauce
1/3 cup	78ml	Frozen peas
1 tablespoon	15ml	Soy sauce
2 teaspoons	10ml	Toasted sesame oil - more if needed
		Sauce
3 tablespoons	45ml	Soy sauce
1/2 teaspoon	2.5ml	Toasted sesame oil or chili oil
1/2 teaspoon	2.5ml	Rice vinegar

Recipe Instructions

In small skillet, toast sesame seeds until golden brown, stirring often, 1 minute. Transfer to small plate and set aside.

Pat tofu dry with paper towel and place in medium bowl. Mash tofu with fork until it resembles chopped eggs.

Mix in egg whites, flour, ginger, scallions, peas, soy sauce and salt and white pepper to taste, until well blended.

In large nonstick skillet, heat 2 teaspoons sesame oil.

Add about 1/4 cup tofu mixture per cake to skillet, flattening with back of spoon to form small cakes. Cook until golden brown, about 2 minutes per side.

Meanwhile, make sauce. In small bowl, mix soy sauce, sesame oil, rice vinegar and reserved scallion.

To serve tofu cakes, sprinkle with sesame seeds and accompany with sesame-soy sauce on the side.

This recipe yields 6 servings.

Per Serving: 194 Cal; g Prot; 9g Total Fat (0 Sat. Fat); 19g Carb.; 0mg Chol; 723mg Sod.; 3g Fiber.

Source:
Vegetarian Times, May 2002

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