Who wants some of these Pan-Fried Tofu Cakes?
These are pan-fried to a crisp and best enjoyed with some sweet chili sauce! I made this with a mix of tofu, potatoes, and carrots, which I then formed into balls before flattening into small cakes.
I heated some oil in a cast-iron pan and then pan fried the cakes until golden brown and crisp on both sides.
I squeezed a bit of lime juice onto these cakes then dipped them in some sweet chili sauce. You can also of course enjoy these with any dip of your choice.
Get the full recipe below!
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Pan-Fried Tofu Cakes
Makes 24 cakes
2 (200g each) blocks extra firm tofu, mashed —makes 2 cups mashed tofu
1 large (120g) raw potato (I used a yukon gold), peeled and shredded—makes 1 cup shredded potatoes
2 carrots (110g total), makes 1 cup shredded
1 1/2 tsp salt, or to taste
1/4 tsp crushed black pepper
1 cup bread crumbs of choice (I used Japanese breadcrumbs)
1 1/2 tbsp (10g) chopped spring onion
2 cloves garlic, minced
Batter
1/4 cup (40g) all purpose flour
1/4 cup + 2 tbsp soy milk
1 tsp canola oil or other neutral oil
2 tsp baking powder
For coating
1 cup bread crumbs of choice (I used Japanese breadcrumbs)
For cooking
Canola or other neutral oil, for cooking
To serve
Lime wedges, for serving
Sweet chili sauce, for dipping
Chopped spring onion, for topping
Steps
Drain excess liquid from the tofu blocks by wrapping them in towels and then placing a heavy flat surface (such as a pan or plate) on top. Leave to sit for 10-12 minutes until the liquid has been absorbed by the towels. You can also op to use a tofu press. In a bowl, place the tofu and then mash with a fork or your hands. Do no over mash and leave some chunks.
Wash the potatoes and carrots well. Peel and then shred. I used a cheese grater for this. For the potatoes, squeeze out any liquid since potatoes tend to release a lot of liquid when shredded.
Mix the carrots and potatoes with the mashed tofu. Mix all the batter ingredients together in a bowl until smooth. Pour in the tofu, potato, and carrot mix.
Add in the salt, chopped spring onions, garlic, pepper, and 1 cup bread crumbs. Mix until well incorporated.
Form the mixture into balls before flattening them down into small cakes. You can also opt to make them larger or smaller—it’s totally up to you! Coat the cakes in the remaining 1 cup of bread crumbs.
Heat a pan (I used a cast-iron pan) and add enough oil to coat the surface. Once the oil is hot, place the cakes. Make sure they don’t stick to one another. Cook over medium heat for 5-6 minutes or until golden brown and crisp. Flip over and cook the other side.
Best enjoyed while hot! I topped mine with some chopped spring onions and squeezed some lime juice before dipping in some sweet chili sauce.
Baking option: Place on a baking tray lined with some parchment paper or use any non-stick surface. Bake for 30-35 minutes at 350F or until golden brown and crisp. Flip halfway through cooking. I use an oven toaster with temperature settings.
Storage tip: You can pan fry all the cakes and then refrigerate them. If freezing, cook directly from frozen—Do NOT thaw them before cooking because they can turn soggy.
Reheating tip: Heat on a pan or oven toaster until crisp.
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