Herbed Tofu Cakes

Herbed Tofu Cakes

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  • 1  16  ounce package 
    firm tofu (fresh bean curd), drained
  • 1   
    large carrot, finely shredded (2/3 cup)
  • 2   
    green onions, chopped
  • 1/4  cup 
    snipped fresh cilantro
  • 2   tablespoons 
    snipped fresh mint
  • 2   
    cloves garlic, minced
  • 1/3  cup 
    all-purpose flour
  • 2   tablespoons 
    reduced-sodium soy sauce
  • 2   tablespoons 
    canola oil
  • 1/2  
    of a cucumber, chopped
  • 1/2  
    of a mango, seeded, peeled, and chopped
  • 1   
    recipe Dipping Sauce, recipe below
    Fresh mint (optional)
Dipping Sauce
  • 4   tablespoons 
    soy sauce
  • 2   tablespoons 
    rice vinegar
  • 1   teaspoon 
    chili garlic sauce

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.
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.
To serve, top tofu cakes with cucumber and mango. Serve with mint and Dipping Sauce. Makes 10 appetizers.
Dipping Sauce
Stir together soy sauce, rice vinegar, and chili garlic sauce.

Nutrition information
Per Serving: cal. (kcal) 91, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 0, carb. (g) 9, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 3, pro. (g) 5, vit. A (IU) 1701, vit. C (mg) 7, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 20, Cobalamin (Vit. B12) (g) 0, sodium (mg) 393, Potassium (mg) 187, calcium (mg) 40, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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