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.
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.
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Midwest Leader in the Herb Industry
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