Photo: Craig Boyko
If you're not used to cooking with tofu, these little cakes are a great start. They've got a good texture and pack lots of flavour. Plus, there's lots of jobs for little sous chefs to help out with, too.
1 carrot, finely grated, liquid squeezed out and patted dry
3 tbsp finely chopped fresh cilantro
2 tbsp hoisin sauce
2 tsp dark sesame oil
2 tsp hot chili-garlic sauce
¼ tsp salt
350-g pkg extra-firm tofu, pressed (see tip below)
½ cup all-purpose flour
In a large bowl, whisk egg. Add carrot, coriander, hoisin, sesame oil, chili-garlic sauce and salt.
Finely crumble pressed tofu into egg mixture. Using a fork or your hands, mix until combined. Sprinkle in 3 tbsp flour and stir until evenly mixed. Scoop out 1 tbsp of tofu mixture and shape into a ball, then flatten into a cake about ½ in. thick. Place on a large plate and repeat with remaining tofu mixture.
Coat a large, wide non-stick frying pan with vegetable oil and set over medium. Working in batches, lightly dip cakes into remaining flour to coat. Shake off excess flour and place in pan (don’t crowd). Cook until golden, about 2 min per side. Remove to a large paper towel–lined platter. Repeat with remaining cakes, adding more oil, if needed. Serve warm or at room temperature.
In a bowl, stir together ¼ cup rice wine vinegar with 2 tbsp each hoisin and chile-garlic sauce.
Protein 1g, Carbohydrates 2g, Fat 1g, Sodium 54mg.
Crispy tofu equals pressed tofu. To press, place tofu on a large paper towel-lined plate. Cover with more paper towel and another plate, then weigh it down with a heavy can or pot for 30 minutes.
Originally published in the November + December 2017 issue. Photo by Craig Boyko.