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Savoury sesame-tofu cakes

186

  • Prep Time25 mins
  • Total Time25 mins
  • Makes32 to 36 cakes
*PLUS Cooking time: 16 minutes, Standing Time: 30 minutes
Savoury sesame-tofu cakes

Savoury sesame-tofu cake recipe

Ingredients

  • 350-g pkg extra-firm tofu

  • 1 egg

  • 1 carrot

  • 3 tbsp finely chopped fresh coriander

  • 2 tbsp hoisin sauce

  • 2 tsp dark sesame oil

  • 2 tsp hot chili-garlic sauce

  • 1/4 tsp salt

  • 1/2 cup all-purpose flour

  • vegetable oil

  • 1/4 cup rice-wine vinegar

  • 2 tbsp hoisin sauce

  • 2 tbsp hot chili-garlic sauce

Instructions

  • To remove excess liquid from tofu, remove from packaging, wrap in a clean tea towel and place on a large plate. Cover with another plate. Weigh down with a heavy can. Let stand 30 minutes.

  • Meanwhile, in a large bowl, whisk egg. Finely grate carrot. It should measure about 1/2 cup (125 mL). Squeeze carrot to remove excess liquid. Pat dry with paper towels. Stir into egg along with coriander, 2 tbsp (30 mL) hoisin, sesame oil, 2 tsp (10 mL) chili-garlic sauce and salt.

  • Unwrap tofu and finely crumble into egg mixture. Using a fork or your hands, mash together until evenly mixed. Sprinkle in 3 tbsp (45 mL) flour and stir until evenly mixed. Scoop out about 1 tbsp (15 mL) tofu mixture and shape into a ball, then flatten into a cake about 1 1/2 inches (3.5 cm) thick. Place on waxed paper or a baking sheet. Repeat with remaining mixture.

  • Coat a large, wide frying pan (preferably non-stick) with oil and set over medium heat. Lightly dip one-quarter of cakes into remaining flour and coat both sides. Shake off any excess flour. Place in pan. Don't crowd. Cook until golden, 2 minutes per side. Remove to a large platter lined with paper towels. Repeat with remaining cakes in 3 more batches, adding more oil, if needed. Serve warm or at room temperature. In a bowl, stir vinegar with 2 tbsp (30 mL) each hoisin and chili-garlic sauce. Serve alongside cakes for dipping.

Nutrition (per serving)

Calories 26, Protein 1.4g, Carbohydrates 2.2g, Fat 1.4g, Fibre 0.2g, Sodium 54mg.

Lightly crusty on the outside, these tender tofu cakes will appeal to meat lovers and vegetarians alike - and they are less costly than crab cakes. The Chatelaine staff wolfed them down every time we offered them for tasting.

Make Ahead

Refrigerate cooked cakes in a covered container between layers of waxed paper up to 1 day. Reheat on baking sheet at 350F (180C), 3 to 5 minutes.

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