Pork and tofu cakes
42
- Prep Time20 mins
- Total Time35 mins
- Makes4 servings
Photo, Erik Putz.
Ingredients
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
Instructions
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.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.