Servings:
10
Prep Time:
30 mins
Ingredients
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116 ounce package firm tofu (fresh bean curd), drainedsee savings
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1large carrot, finely shredded (2/3 cup)see savings
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2green onions, choppedsee savings
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1/4 cupsnipped fresh cilantrosee savings
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2 tablespoonssnipped fresh mintsee savings
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2cloves garlic, mincedsee savings
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1/3 cupall-purpose floursee savings
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2 tablespoonsreduced-sodium soy saucesee savings
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2 tablespoonscanola oilsee savings
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1/2of a cucumber, choppedsee savings
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1/2of a mango, seeded, peeled, and choppedsee savings
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1recipe Dipping Sauce, recipe belowsee savings
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Fresh mint (optional)see savings
Dipping Sauce
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4 tablespoonssoy saucesee savings
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2 tablespoonsrice vinegarsee savings
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1 teaspoonchili garlic saucesee savings
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Directions
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.
Nutrition information
Per serving: Calories 91, Total Fat 4 g, Sodium 393 mg, Carbohydrate 9 g, Fiber 1 g, Protein 5 g, Percent Daily Values are based on a 2,000 calorie diet.
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