Asian Tofu Cakes (C)

June 5, 2006 at 8:08 pm (C, East and SE Asia, Other, Tofu)


3This recipe was given to me by a friend, but was originally from Vegetarian Times, March 2002.

1 Tbs. sesame seeds
15oz. firm tofu, rinsed and drained
5 egg whites- Use flax seed replacer for 2 eggs
1/3 cup all-purpose, whole-wheat flour
1 Tbs. grated fresh ginger
1 medium carrot, shredded
3 scallions (green part only), thinly sliced; reserve 1 tsp. for sauce
1/3 cup frozen peas
1 Tbs. soy sauce
2 tsp. toasted sesame oil, more if needed

Sauce
3 Tbs. soy sauce
1/2 tsp. toasted sesame oil or chili oil
1/2 tsp. rice vinegar

1. In small skillet, toast sesame seeds until golden brown, stirring often, 1 minute. Transfer to small plate and set aside.

2. Pat tofu dry with paper towel and place in medium bowl. Mash tofu with fork until it resembles chopped eggs.

3. Mix in egg whites, flour, ginger, scallions, peas, soy sauce and salt and white pepper to taste, until well blended.

4. In large nonstick skillet, heat 2 teaspoons sesame oil. Add about 1/4 cup tofu mixture per cake to skillet, flattening with back of spoon to form small cakes. Cook until golden brown, about 2 minutes per side.

5. Meanwhile, make Sauce: In small bowl, mix soy sauce, sesame oil, rice vinegar and reserved scallion.

6. To serve tofu cakes, sprinkle with sesame seeds and accompany with sesame-soy sauce on the side.

Serves 6

PER SERVING: 194 CAL; 9G TOTAL FAT (0G SAT. FAT); 19G CARB; 0MG CHOL; 723MG SOD; 3G FIBER

My note: rather than use 5 egg whites I used 1 egg white and 1 Tbs. flax seeds in 1/4 cup boiling water. The texture was quite thick and fluffy, and held together pretty well when cooking, which surprised me. The flavor was dominated by the ginger and scallions, and the sesame to a lesser extent, which wasn’t bad per se, but a waste of all those tofu calories I thought. I could just make a vegetable stir fry and get those flavors. The texture I found unappealing, sort of soft and squishy on the inside. So I put some of them back on the skillet again to try to firm them up some more, and they did get drier but I still didn’t really like the texture all that much. This was a lot more work than just scrambled tofu, without a lot more nutritional heft, and I actually like scrambled tofu more, so I don’t think I’ll make this again. I am going to try adding flax seeds and/or egg whites to my tofu quiche recipe however to make it hold together better, so I learned something at least.

I had leftover cakes with a little soy sauce, wrapped in lettuce leaves, which wasn’t bad, but again not filling enough or tasty enough to be worth the calories.

I used slightly less than 1/4 cup per cake, and made 18, for 6 servings of three cakes each.

Rating: C
1

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