I recently found this rare gem in one corner of Ontario that sells exotic fresh produce by accident. No. Accident sounds negative. Scratch that. I was lucky to find this grocery store when I went bowling one weekend and I saw people walking out of this strip mall with overflowing bags of groceries. Of course, we all want what other people have, right? My curiosity got the best of me and I decided to explore the source. What happened next was my husband literally having to slow me down from loading up our cart with all kinds of mystery vegetables and what looked like miracle fruits to me. You know those super vibrant and queer fruits with wild patterns on them that look like D fat burning, age reversing, cancer fighting, stretch mark reducing, will-make-your-hair-long-like-Rapunzel’s magic fruit that researchers keeping talking about?? This store’s got ’em.
Needless to say, I get anywhere between one and three vegetables or fruit that I have not tried before on every trip to the store. This time I got to bring home these Chinese stir-fry greens called Yu-Choy. No. These are not the highlight of today’s post. I am getting there. Now, Asian veggies go well with sticky rice and Tofu is very Asian in my eyes. That is how I got inspired to make these tasty savory Tofu cakes to go with my steamed greens and freshly cooked sticky rice. One of the things I learned from a cooking class I took in Bali was that Tofu tastes the best when it gets mashed in with herbs and spices. So true. The incredible flavours of ginger, garlic, chillies, Miso and lime zest transforms this otherwise bland tasting food into something absolutely delicious when incorporated into it.
Simple, bursting with flavours from Asian aromatic herbs, vegan and absolutely delicious. Spinach or Bok Choy will be a good replacement for Yu-Choy. Serve with a generous sprinkle of cilantro leaves, crushed hot peppers for a good kick and some lime wedges on the side. They make amazing wraps, appetizers or a good hearty addition to a crisp leafy salad.
Asian-Inspired Savory Tofu Cakes
|Prep time||10 minutes|
|Cook time||4 minutes|
|Total time||14 minutes|
|Dietary||Gluten Free, Vegan|
- 220g Tofu (firm)
- 1/4 cup Corn Starch
- 2 cloves Garlic (Minced)
- 1 heaped teaspoon Ginger (Minced)
- 1 heaped teaspoon Red Chilli
- 2 teaspoons Soy Sauce
- 2 teaspoons White Miso
- 2 teaspoons Lime Juice
- 1/2 teaspoon Lime Zest
- 4 heaped teaspoons Cilantro (chopped)
- 3/4 cups Corn Starch (for dusting)
- Oil (for frying)
|Squeeze as much water as possible from the tofu and crumble using your fingers.|
|Add in every ingredient except the oil and 3/4 cup corn starch and combine really well.|
|Form into desirable shape, roll in corn starch and shake off any excess before deep frying for 3 to 4 minutes or until golden brown. I got 10 2X1 inch oval shaped cakes with the amount mentioned in this recipe.|