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- 1 16 ounce packagefirm 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 cloves garlic, minced
- 1/3 cup all-purpose flour
- 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)
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.
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon chili garlic sauce
1. Stir together soy sauce, rice vinegar, and chili garlic sauce.
- Servings Per Recipe 10,
- cal. (kcal) 91,
- Fat, total (g) 4,
- chol. (mg) 0,
- sat. fat (g) 0,
- carb. (g) 9,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- Trans fatty acid (g) 0,
- fiber (g) 1,
- sugar (g) 3,
- pro. (g) 5,
- vit. A (IU) 1701,
- vit. C (mg) 7,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 393,
- Potassium (mg) 187,
- calcium (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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