Pork and tofu cakes


  • Prep Time20 mins
  • Total Time35 mins
  • Makes4 servings
Pork and tofu cakes

Photo, Erik Putz.

Chatelaine Triple Tested


  • 1 454-g pkg medium tofu, cut into large cubes and drained on paper towels

  • 250 g lean ground pork

  • 1 egg

  • 3 green onions, finely chopped

  • 1/2 cup finely chopped red bell pepper

  • 1/3 cup chopped dill

  • 1/4 cup all-purpose flour

  • 1 tbsp soy sauce

  • 2 tsp sesame oil

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1/4 cup canola oil


  • MASH tofu in a medium bowl. Stir in pork, egg, green onions, pepper, dill, flour, soy sauce, sesame oil, garlic powder and salt. Divide into 12 portions (about 1/3 cup each). Form each into a ball and flatten into a 2-in. disc.

  • HEAT canola oil in a large frying pan over medium. Cook tofu cakes in 2 batches until golden, about 3 min per side. Remove to a large platter lined with paper towels.

  • SERVE with a salad and Thai chili sauce for dipping.

Chatelaine Quickies: How to make zucchini-feta cakes

Nutrition (per serving)

Calories 394, Protein 34g, Carbohydrates 11g, Fat 31g, Fibre 1g, Sodium 875mg.
Excellent source of vitamin C.

Kitchen Tip: For a firmer texture, drain tofu in a sieve placed over a bowl overnight.