Pan-Fried Golden Tofu Cakes
Ingredients
- 1 pack of firm tofu, drained well
- 1/4 cup chopped celery (used Chinese celery)
- 1/4 cup chopped jicama
- 1 small carrot, chopped
- 2.5 tablespoons tapioca starch
- 2 teaspoons salt
- a pinch of white pepper
- oil for pan-frying
- Sweet chili sauce (used maeploy_kitchen brand) with chopped cilantro
Preparation
Mash the tofu in a bowl; if it's too wet, use a paper towel to absorb moisture.
Add chopped celery, jicama, carrot, tapioca starch, salt, and white pepper to the tofu and mix until well combined.
Take about 2 tablespoons of the mixture and mold it into a patty by passing it between your palms.
In a heated non-stick pan, drizzle a thin layer of oil to cover the pan and place the patties in slowly one by one.
Pan-fry the cakes over low-medium heat until golden brown on both sides, flipping when the bottom starts to turn golden brown.
Place cooked tofu cakes on parchment paper to absorb moisture while working on the rest.
To serve, wrap the tofu cakes with your favorite leafy greens and dip in sweet chili sauce with a squeeze of lime juice.
