1 454-g pkg
medium tofu, cut into large cubes and drained on paper towels
lean ground pork
green onions, finely chopped
finely chopped red bell pepper
- MASH tofu in a medium bowl. Stir in pork, egg, green onions, pepper, dill, flour, soy sauce, sesame oil, garlic powder and salt. Divide into 12 portions (about 1/3 cup each). Form each into a ball and flatten into a 2-in. disc.
- HEAT canola oil in a large frying pan over medium. Cook tofu cakes in 2 batches until golden, about 3 min per side. Remove to a large platter lined with paper towels.
- SERVE with a salad and Thai chili sauce for dipping.
Kitchen Tip: For a firmer texture, drain tofu in a sieve placed over a bowl overnight.
Protein 34 g
Carbohydrates 11 g
Fat 31 g
Fibre 1 g
Sodium 875 mg
Excellent source of vitamin C
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