Pan-Fried Tofu Cakes
Ingredients
- 1 1/2 tsp salt, or to taste
- 1/4 tsp crushed black pepper
- 1 cup bread crumbs of choice (i used japanese breadcrumbs)
- 2 cloves garlic, minced
Preparation
Drain excess liquid from the tofu blocks by wrapping them in towels and then placing a heavy flat surface (such as a pan or plate) on top
Leave to sit for 10-12 minutes until the liquid has been absorbed by the towels
You can also op to use a tofu press
In a bowl, place the tofu and then mash with a fork or your hands
Do no over mash and leave some chunks
Wash the potatoes and carrots well
Peel and then shred
I used a cheese grater for this
For the potatoes, squeeze out any liquid since potatoes tend to release a lot of liquid when shredded
Mix the carrots and potatoes with the mashed tofu
Mix all the batter ingredients together in a bowl until smooth
Pour in the tofu, potato, and carrot mix
Add in the salt, chopped spring onions, garlic, pepper, and 1 cup bread crumbs
Mix until well incorporated
Form the mixture into balls before flattening them down into small cakes
You can also opt to make them larger or smaller—it’s totally up to you! coat the cakes in the remaining 1 cup of bread crumbs
Heat a pan (i used a cast-iron pan) and add enough oil to coat the surface
Once the oil is hot, place the cakes
Make sure they don’t stick to one another
Cook over medium heat for 5-6 minutes or until golden brown and crisp
Flip over and cook the other side
Best enjoyed while hot! i topped mine with some chopped spring onions and squeezed some lime juice before dipping in some sweet chili sauce
