Herbed Tofu Cakes

Herbed Tofu Cakes Enlarge Image
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13 users rated this recipe an average rating of 3.5
Makes:
10 servings
Yields:
10 appetizers
Prep:
30 mins
Cook:
6 mins per batch
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Herbed Tofu Cakes

Ingredients
1
16 ounce package firm tofu (fresh bean curd), drained
1
large carrot, finely shredded (2/3 cup)
2
green onions, chopped
1/4
cup snipped fresh cilantro
2
tablespoons snipped fresh mint
2
2
tablespoons reduced-sodium soy sauce
2
tablespoons canola oil
1/2
of a cucumber, chopped
1/2
of a mango, seeded, peeled, and chopped
1
recipe Dipping Sauce, recipe below
 
Fresh mint (optional)

Directions

  1. Preheat oven to 200 degrees F. In large bowl mash tofu with a fork. Add carrot, green onions, cilantro, mint, garlic, flour, and 2 tablespoons of the soy sauce; stir to combine.
  2. In a large skillet heat oil over medium heat. Tightly pack some of the tofu mixture into a 1/4-cup metal measuring cup. Unmold into the hot skillet by tapping measuring cup in bottom of skillet. Repeat to make 5 patties. Cook for 3 to 4 minutes per side or until browned and heated through. Remove to a baking sheet; keep warm in oven while cooking remaining 5 patties.
  3. To serve, top tofu cakes with cucumber and mango. Serve with mint and Dipping Sauce. Makes 10 appetizers.

Dipping Sauce

Ingredients

4
tablespoons soy sauce
2
tablespoons rice vinegar
1
teaspoon chili garlic sauce

Directions

  1. Stir together soy sauce, rice vinegar, and chili garlic sauce.

Nutrition Facts

(Herbed Tofu Cakes)
    Per serving:
  • 91 kcal cal.,
  • 4 g fat
  • (0 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 0 mg chol.,
  • 393 mg sodium,
  • 9 g carb.,
  • 1 g fiber,
  • 3 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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