We never finish a block of tofu in one meal, so often have a bit of frozen tofu on hand. As I mentioned in a previous post, tofu keeps well in the freezer – and after you thaw it, squeeze the water out of it, and crumble it, you’re left with a chewy, porous protein that absorbs flavors well.
One thing I’ve been meaning to try with it for a while is something similar to Thai fish cakes, and I made my first attempt at that this weekend.
The result was a bit too bready, and the flavors were less strong than I like them, so this recipe isn’t quite ready for company yet – but it did make for a tasty, hearty lunch, and went well with sliced cucumber (tossed in rice vinegar, honey, red pepper & cilantro dressing with a pinch of salt).
Thai tofu cakes (serves 2)
- 8 oz tofu, frozen, thawed, squeezed then crumbled (see image below)
- 1 Tbsp fish sauce (or soy sauce)
- 2 Tbsp grated ginger
- 1 tsp red curry paste
- 2 Tbsp cilantro, finely chopped
- 1 Serrano pepper, seeded and finely chopped
- 1 scallion, finely sliced
- 2 eggs, lightly beaten
- About 12 Tbsp panko or fine breadcrumbs
- 2 Tbsp cooking oil
- 1 lime
- 4 Tbsp Thai sweet chili sauce
- Toss tofu with fish sauce, grated ginger, and red curry paste.
- Add in the cilantro, Serrano pepper, scallion and eggs, and mix well.
- Mix in the breadcrumbs, 1 tablespoon at a time, until the mixture is sticky enough to form patties.
- Make 4 patties, and place them in the fridge for 10 minutes, to allow them to set.
- Heat oil in a skillet over medium heat.
- Cook patties until they are golden brown – about three minutes per side.
- Serve hot, with Thai sweet chili sauce.