P R IZ E T E S T E D R E C IP E S '
$200
W IN N E R
Joy Gregory-Pendley,
ortonville, mi
SAVORY TOFU DISHES CATEGORY, APRIL 2010
HERBED TOFU CAKES
i
16-oz. pkg. firm tofu (fresh
bean curd), drained
1
large carrot, finely
shredded (1
2
3
/ 3cup)
2
green onions, chopped
'4
cup snipped fresh cilantro
2
Tbsp. snipped fresh mint
2
cloves garlic, minced
'/3
cupall-purposeflour
2
Tbsp. reduced-sodium
soy sauce
2
Tbsp. canola oil
'A
of acucumber,chopped
'/2
of a mango, seeded, peeled,
and chopped
1
recipe Dipping Sauce,
right
Fresh mint (optional)
1.
Preheat oven to 200°F. In large bowl mash
tofu with a fork. Add carrot, green onions,
cilantro, mint, garlic, flour, and 2 Tbsp. soy
sauce; stir to combine.
2.
In large skillet heat oil over medium heat.
Tightly pack some of the tofu mixture into a
V
4
-cup metal measuring cup. Unmold into the
hot skillet by tapping measuring cup in bottom
of skillet. Repeat to make 5 patties. Cook for 3 to
4 minutes per side or until browned and heated
through. Remove to a baking sheet; keep warm
in oven while cooking remaining 5 patties.
3.
To serve, top tofu cakes with cucumber and
mango. Serve with mint and Dipping Sauce.
DIPPING SAUCE
Stir together 4 Tbsp.
soy sauce,
2 Tbsp.
rice vinegar,
and 1 tsp.
chili garlic sauce.
MAKES 10 APPETIZERS.
