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Asian Tofu Cakes

These tofu cakes are delicious served with steamed rice and sauteed sliced bok choy. For dessert make a fresh-fruit salad sprinkled with a little toasted coconut.

Courses: Vegetarian
Serves: 6 people

Recipe Ingredients

1 tablespoon 15mlSesame seeds
1/4 oz 7.1gFirm tofu - rinsed, drained
5   Egg whites
1/3 cup 20g / 0.7ozAll-purpose whole-wheat flour
1 tablespoon 15mlGrated fresh ginger
1 tablespoon 15mlCarrot - shredded (medium)
3   Scallions, green part only - thinly sliced,
  Reserving 1 tspn for the sauce
1/3 cup 78mlFrozen peas
1 tablespoon 15mlSoy sauce
2 teaspoons 10mlToasted sesame oil - more if needed
3 tablespoons 45mlSoy sauce
1/2 teaspoon 2.5mlToasted sesame oil or chili oil
1/2 teaspoon 2.5mlRice 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.

Vegetarian Times, May 2002


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