Vegan Dinner Recipe: Savoury tofu-cakes

They're here! It's savoury tofu cake time! Get excited!

No seriously. We have these babies for dinner ever couple of weeks because they are simple to prepare and delicious.

This is a half hour meal spectacular again, except that it's better if you mix up the tofu cake mixture about an hour before you fry it so all the flavours hang out together. I always do, but if you're in a hurry you can get away with just fifteen minutes of sitting.



First we're going to mix everything up and then I'm going to the gym!

Tofu-cake ingredients:

300 grams of tofu (try for organic non-gmo. I would usually make it myself but I just do not have that kind of time to commit at the moment.)
A clove of garlic finely chopped
An inch long nub of ginger finely chopped
A stick of lemongrass, finely chopped
Two kaffir limeleaves, finely chopped
A shallot, finely chopped
A fresh red chili, finely chopped
A quarter of a cup of loose packed corriander, you guessed, it, finely chopped
A teaspoon of salt
Three quarters of a cup of NON/LOW GLUTEN FLOUR. I use rice flour, but have in the past used coconut flour. Gluten will mess with the consistency.

Serve with:

One cup of white medium grain rice, cooked to your taste

A bunch of bok choy, pak choy, your favourite choy
Two cloves of garlic, chopped
Grapeseed oil
Sesame oil
Soy sauce
Optional: A couple of soaked shitake mushrooms

Pre-gym instructions:



From the tofu cakes ingredients list, mix everything except the flour in a bowl. You probably want to use a fork because you want everything mixed real good, and the tofu mashed.

Mix in the rice (or other) flour with the fork until it thickens a bit.

Cover and refrigerate your mix for an hour or so.

Go to the gym. Or not. Whatever.

See how easy this is?

When home from gym, or, twenty minutes before you want to eat, get the mix out of the fridge. Flour up a board/countertop with rice (or similar) flour and divide the mix into eight relatively even sized balls with your (hopefully) lightly floured hands. Press them into patties and lay them on the board.

If you're serving with rice, put your rice on. One cup of rice to two cups of water, in the pan, bring to the boil, reduce heat to super-duper low keep that lid on tight and simmer for ten to fifteen minutes or until all the water has dissipated (DON'T check it every two minutes, fool!). Once the grains are cooked turn off the heat but leave in the pan with the lid on. EASY PEASY.

Okay, back to the patties. Heat up some grapeseed oil in the bottom of the saucepan to a medium heat. When the oil is hot place the patties in the bottom. Cook for about four minutes on each side, you want the outsides nice and brown and crispy.

If you're not shy about dishes get another fry pan and  heat some grape and sesame oil, to low/medium, drop in your extra garlic and sliced, pre soaked shitake mushrooms, and then your bok choy or pak choy or whatever. Or, just the green veg. Stir until its wilted to your taste, turn off the heat and pour soy sauce over it.

When everything's cooked according to your multitasking abilities, serve it up with sweet chili sauce on the cakes. I have a recipe for a FABULOUS vinegar chili dipping sauce, but that will be for another time because I have DINNER TO EAT.