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Herbed Tofu Cakes

Makes: 10 servings Yield: 10 appetizers
Prep 30 mins Cook 6 mins  per batch
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 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)
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)
  • 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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