Name: Golden Tofu Cakes with Homemade Sweet Chili Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Fusion
Ingredients: 150 g Firm Tofu; 15 g Celery; 15 g Jicama; 15 g Carrot; 12.5 g Tapioca Starch; 2 g Salt; 0.25 g White Pepper; 10 ml Oil; 5 g Fresh Cilantro; 15 g Sugar; 15 ml Rice Vinegar; 0.5 g Chili Flakes

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Golden Tofu Cakes with Homemade Sweet Chili Sauce

Golden Tofu Cakes with Homemade Sweet Chili Sauce

Crispy golden tofu cakes served with a delicious homemade sweet chili sauce, perfect for a snack or a light meal.

This meal provides a healthy source of protein and vegetables, making it suitable for an omnivore diet while being kid-friendly and easy to prepare.

Source

Ingredients:

150
g
Firm Tofu
15
g
Celery
15
g
Jicama
15
g
Carrot
12.5
g
Tapioca Starch
2
g
Salt
0.25
g
White Pepper
10
ml
Oil
5
g
Fresh Cilantro
15
g
Sugar
15
ml
Rice Vinegar
0.5
g
Chili Flakes

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Instructions:

Drain the firm tofu and press it to remove excess moisture. Crumble it into a bowl.
Add chopped celery, jicama, and carrot to the crumbled tofu.
Mix in tapioca starch, salt, and white pepper until well combined.
Form the mixture into small cakes, about 5 cm in diameter.
Heat oil in a frying pan over medium heat. Fry the tofu cakes until golden brown on both sides, about 3-4 minutes per side.
For the sweet chili sauce, combine sugar, rice vinegar, and chili flakes in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture thickens slightly.
Serve the golden tofu cakes hot with the sweet chili sauce and garnish with fresh cilantro.

Nutrition	Per Serving 255 g	Per 100g
Energy	317.7 kcal	124 kcal
Protein	12.4 g	4.9 g
Fibre	1.7 g	0.7 g
Salt	0.1 g	0.0 g
Sugar	16.7 g	6.5 g
Carbohydrates	31.5 g	12.3 g
Fat	17.4 g	6.8 g

Environmental	Per Serving 255 g	Per 100g
CO2	0.8 kg	0.3 kg
Water	2.4 l	0.9 l

150
g
Firm Tofu
15
g
Celery
15
g
Jicama
15
g
Carrot
12.5
g
Tapioca Starch
2
g
Salt
0.25
g
White Pepper
10
ml
Oil
5
g
Fresh Cilantro
15
g
Sugar
15
ml
Rice Vinegar
0.5
g
Chili Flakes

Drain the firm tofu and press it to remove excess moisture. Crumble it into a bowl.

Add chopped celery, jicama, and carrot to the crumbled tofu.

Mix in tapioca starch, salt, and white pepper until well combined.

Form the mixture into small cakes, about 5 cm in diameter.

Heat oil in a frying pan over medium heat. Fry the tofu cakes until golden brown on both sides, about 3-4 minutes per side.

For the sweet chili sauce, combine sugar, rice vinegar, and chili flakes in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture thickens slightly.

Serve the golden tofu cakes hot with the sweet chili sauce and garnish with fresh cilantro.