Herbed Tofu Cakes

The setup —

For cakes —
1 16-oz package firm tofu, drained and pressed
2/3 cup finely shredded carrot
2 green onions, chopped
1/4 cup snipped fresh cilantro
2 Tbsp snipped fresh mint
2 cloves garlic, minced (or 1/2 tsp dried minced garlic)
1/3 cup all-purpose flour
2 Tbsp soy sauce
2 Tbsp canola oil
1/2 of a cucumber, chopped
1/2 of a mango, peeled, seeded, and chopped

For dipping sauce —
4 Tbsp soy sauce
2 Tbsp rice vinegar
1 tsp chili garlic sauce

Directions —

Preheat oven to 200 degrees Fahrenheit. In a large bowl mash tofu with a fork. Add carrot, green onions, cilantro, mint, garlic, flour, and 2 Tbsp soy sauce; stir to combine.

Heat canola oil in a large skillet over medium heat. Tightly pack tofu mixture into a 1/4-cup measuring cup, tap onto the skillet or a plate to unmold. Place 5 patties in the skillet, and cook for 3-4 minutes on each side or until browned and heated through. Remove to a baking sheet; keep warm in oven while cooking the remaining 5 patties.

For the Dipping Sauce, stir together 4 Tbsp soy sauce, 2 Tbsp rice vinegar, and 1 tsp chili garlic sauce. To serve, top tofu cakes with cucumber and mango. Serve with more fresh chopped mint (if you like) and Dipping Sauce.

Food (192)

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