Savoury sesame-tofu cakes

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.