Advertisement
  • Newsletter
  • Subscribe

Savoury sesame-tofu cakes

187

  • Prep Time25 min
  • Total Time25 min
  • Makes32 to 36 cakes
*PLUS Cooking time: 16 minutes, Standing Time: 30 minutes
By Chatelaine
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.

Advertisement
Advertisement
Copy link
The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.