Tofu Cakes with Herbs

Tofu Cakes with Herbs

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Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Servings 10 servings

Ingredients
  

Cakes

  • 1 16 oz pkg firm tofu drained
  • 1 large carrot finely shredded (2/3 cup)
  • 1 small zucchini finely shredded 2/3 cup
  • 2 green onions chopped
  • 1/4 cup Mariposa Farms Fresh Cilantro chopped
  • 2 tbsp Mariposa Farms Fresh Mint chopped / reserve a few leaves for serving
  • 2 cloves fresh garlic peeled and minced
  • 1/3 cup flour
  • 2 tbsp soy sauce reduced sodium
  • 2 tbsp sunflower oil
  • 1/2 cucumber chopped
  • 1/2 mango seeded, peeled and chopped

Dipping Sauce

  • 4 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp chili garlic sauce

Instructions
 

  • Preheat oven to 225 degrees F.
  • In a large bowl mash the tofu with a fork. Add the carrots, zucchini, green onions, cilantro, mint, garlic, flour and 2 tbsp of soy sauce; stir to combine.
  • In a large skillet heat the oil over medium heat. Tightly pack some of the tofu mixture into a metal 1/4 cup measuring cup. Unmold into the hot skillet by tapping the measuring cup into the bottom of skillet. Repeat to make 5 patties. Cook 3-4 minutes per side or until browned and heated through. Remove and place on a baking sheet; keep warm in the oven while you cook the remaining 5 patties.

Sauce

  • Stir together the say sauce, rice vinegar and chili garlic sauce until well blended.
  • Place the tofu cakes on a platter and top with chopped cucumbers and mangoes. Serve with mint leaves and dipping sauce.