Thai Tofu Cakes with Sweet & Spicy Sauce Recipe
This recipe is rated 5.0 out of 5.
Gluten-free option
Protein-packed
Soy-free option
Oil-free option
Nut-free option
Freshly Picked
Entertaining
Main meals
A plant-based version of the Thai fishcake, these flavour-packed patties are a scrumptious snack on their own, or as part of a wholesome Thailand-inspired meal!
You will need
Serves 2
- 200 grams firm tofu
- 100 grams silken tofu
- 1 tablespoon chia seeds
- 2 tablespoons rice flour
- 1 tablespoon ginger, sliced
- 1 1/2 tablespoons vegan fish sauce or coconut aminos
- 2 tablespoons red curry paste
- 8 lime leaves
- 3 string beans, chopped
- 2 spring onions, chopped
- Salt and white pepper
For the dressing:
- 5 fresh long red chillies
- 3 garlic cloves
- 1 teaspoon ginger, roughly chopped
- 4 tablespoon vegan fish sauce
- 6 tablespoons caster sugar
- 4 limes, juice only
For the topping:
- 400g fresh rice noodles (or dried)
- 1 cucumber, sliced
- 3 long red chillies, sliced (optional)
- Bunch Thai basil, chopped (optional)
Recipe: Simon Toohey
Directions
Step 1
In a blender, add all dressing ingredients and blend until fine. Set aside.
Step 2
In a pot, blanch the noodles in boiling water until soft.
Step 3
Chop the string beans and spring onions and place in a large bowl.
Step 4
In a blender, add the remaining tofu cake ingredients and blend until a sticky dough is formed. Add the dough to the string beans and spring onions and mix until combined.
Step 5
Using your hands, mould the dough into small flat discs. (Hot Tip: wet your hands before handling the dough to avoid it sticking to them)
Step 6
Fry in a pan on medium heat until golden brown on both sides.
Step 7
To serve, place the noodles in a bowl and top with the tofu cakes, cucumber, chilli, and Thai basil. Serve the dressing on the side to spoon over the dish to taste.
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Recipe: Simon Toohey
