Tofu Cakes

Servings

Serving size

2 cakes

COOKING TIME

45 Minutes

This recipe can be multiplied and makes great leftovers, especially as sandwiches.

Serve with Thai Peanut Sauce and Thai Cucumber Salad or Quickie Japanese Cucumber Salad.

Serve with Quickie Japanese Cucumber Salad or Thai Cucumber Salad or Thai Peanut Sauce

Ingredients

4 tsp. Sesame oil (divided)

1/2 tsp. Red Pepper Flakes

2 clove Garlic, raw (minced)

3 Tbsp. Ginger root, raw (peeled and minced)

4 medium Green onions (sliced crosswise, keeping white and green part separate)

1 tsp.. Sesame seeds

8 ounces Extra firm tofu

2 large Egg(s)

2 Tbsp. Coriander (cilantro) leaves, raw

1 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce)(divided)

Instructions

Place 1 teaspoon of the sesame oil in a small skillet over medium high heat.

Add the red pepper flakes, garlic, and ginger.

Cook for about 3 minutes. Stir frequently.

Add the white part of the green onion and sesame seeds and cook for about 5 minutes. Stir frequently.

Add the green part of the green onion and cook for one minute. Remove to a bowl to cool.

When the vegetables are cool, add them to a food processor with the tofu and process gently until the texture of scrambled eggs.

Add the cilantro and process for about 30 seconds in pulses.

Form the mixture into four cakes.

Place in the freezer to chill for about 20 minutes.

Place 1 1/2 teaspoons of sesame oil in a large skillet over high heat.

When hot add the tofu cakes to the pan.

Drizzle 1/2 tablespoon of the soy sauce over the top of the tofu cakes.

Cook for about ten minutes. Adjust the heat to medium low to keep the cakes from burning.

Turn the cakes over and drizzle the remaining 1/2 tablespoon soy sauce over the cakes.

Cook for ten minutes and serve.

Serve this recipe with one of these vegetable side dishes.

Quickie Japanese Cucumber Salad

Peel the cucumbers and slice in half. Seed each half and slice into thick half moons. Place in a large bowl and let sit for about five minutes. Drain and pat dry on paper towels and return to the bowl. In a small mixing bowl, whisk together all the remaining…

Thai Cucumber Salad

Combine the rice vinegar, lime zest, Tabasco Z-sweet, red onion, cucumber slices, and cilantro leaves in a glass or stainless steel bowl. You can add the peanuts now and let them marinate. They will be slightly chewy, but I prefer to sprinkle them over the top of the salad right…

Thai Peanut Sauce

Combine the reduced-fat peanut butter, chicken stock, reduced-fat coconut milk, low-sodium soy sauce, rice vinegar and Tabasco in a small bowl. Whisk until smooth. (This can be made up to 48 hours in advance and refrigerated).