I get frustrated when people poke fun at tofu. It really is a wonderful protein source and so easy to cook with. I do, however, always make sure to buy organic and non-GMO tofu. It is so healthy, especially the new, sprouted varieties like Nasoya’s, which contain sprouted soybeans that allow even more absorption of nutrients, and are even easier to digest. It is also a good source of vitamin K and calcium, as well as protein. Tofu, aside from being so nutritious, is also simple to make taste delicious! Before becoming vegan, I used to have a recipe for Asian Tofu cakes that was a great, quick dinner, but it contained egg whites and lots of butter. Here I have veganized that recipe and spiced it up a bit and I hope you enjoy it!
- 1 16 oz package extra firm tofu, drained
- 4 T flour
- 2 T soy sauce
- 2 T potato starch
- 3 garlic cloves, pressed
- 1/2 t Chinese five spice powder
- 1/4 t turmeric
- 1 t ginger powder
- 2 T scallions, chopped and a bit extra for garnish
- 2 t canola oil
- 2 t sesame oil
- toasted sesame seeds for garnish
- 3 T soy sauce
- 1/2 t sesame oil
- 1/2 t rice vinegar
- 1/4 t garlic powder
- 1/4 t ginger powder
In a large bowl, mash the tofu with a fork. Add the rest of the ingredients and combine well. Divide into 8 small cakes. Heat the oil in a pan over medium high heat. Brown the cakes for about 3 minutes per side. Garnish with sesame seeds and scallions.
Combine sauce ingredients in a small bowl and serve alongside the tofu cakes.