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Ingredients
| firm tofu: 1 lb |
| fresh cilantro (coriander): 1 cup |
| fresh peppermint: 2 tsp |
| garlic: 2 cloves |
| all-purpose flour (unsifted): 1/3 cup |
| soy sauce: 2 tsp |
| canola oil - for salads, woks and light frying: 2 tsp |
| cucumbers (sliced): 1/2 cup |
| mangos (sliced): 1/2 cup |
Herbed tofu cakes
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
6 min -
Servings
4 serving(s)
Tags
1. Preheat oven to 200 degrees F. In large bowl mash tofu with a fork. Add carrot, green onions, cilantro, mint, garlic, flour, and 2 tablespoons of the soy sauce; stir to combine.
2. In a large skillet heat oil over medium heat. Tightly pack some of the tofu mixture into a 1/4-cup metal measuring cup. Unmold into the hot skillet by tapping measuring cup in bottom of skillet. Repeat to make 5 patties. Cook for 3 to 4 minutes per side or until browned and heated through. Remove to a baking sheet; keep warm in oven while cooking remaining 5 patties.
3. To serve, top tofu cakes with cucumber and mango. Serve with mint and Dipping sauce. Makes 10 appetizers.
Dipping Sauce: Stir together 4 Tbsp. soy sauce, 2 Tbsp. rice vinegar, and 1 tsp. chili garlic sauce.