Savoury sesame-tofu cakes

175

PREP TIME

25 min

Makes

32 to 36 cakes

* PLUS Cooking time: 16 minutes, Standing Time: 30 minutes
Savoury sesame-tofu cakes

Savoury sesame-tofu cake recipe


Ingredients

  • 350-g pkg extra-firm tofu
  • 1 egg
  • 1 carrot
  • 3 tbsp finely chopped fresh coriander
  • 2 tbsp hoisin sauce
  • 2 tsp dark sesame oil
  • 2 tsp hot chili-garlic sauce
  • 1/4 tsp salt
  • 1/2 cup all-purpose flour
  • vegetable oil
  • 1/4 cup rice-wine vinegar
  • 2 tbsp hoisin sauce
  • 2 tbsp hot chili-garlic sauce

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.

Nutrition (per serving)

  • Calories
  • 26,
  • Protein
  • 1.4 g,
  • Carbohydrates
  • 2.2 g,
  • Fat
  • 1.4 g,
  • Fibre
  • 0.2 g,
  • Sodium
  • 54 mg.

Lightly crusty on the outside, these tender tofu cakes will appeal to meat lovers and vegetarians alike – and they are less costly than crab cakes. The Chatelaine staff wolfed them down every time we offered them for tasting.

Make Ahead

Refrigerate cooked cakes in a covered container between layers of waxed paper up to 1 day. Reheat on baking sheet at 350F (180C), 3 to 5 minutes.