This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.
"Have a mouth as sharp as a dagger, but a heart as soft as tofu."
Tofu gets a bad rap. It is, however, a great vehicle for fantastic flavor and texture. These cakes are great served with peanut sauce.
I have never been a big user of small appliances. It is rare that I take my food processor off the shelf and usually it is for specific jobs and for larger quantities. Slicing with a knife is easier and there's much less clean up. Same goes for grating cheese. I like to knead dough by hand (or in my bread maker). I can't remember when I last used the dough or slicing attachments with my food processor. I'm much more likely to use my blender for pureeing and such.
That said, there are a few tasks that it is indispensable for and can't be accomplished with other appliances, such as making bread crumbs or cracker crumbs, blending thick ingredients like hummus, or making batter for recipes like cheesecake.
Servings = 2 | Serving size =2 cakes
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers, especially as sandwiches.
Serve with Thai Peanut Sauce
|4 tsp||dark sesame oil (divided)|
|1/2 tsp||red pepper flakes|
|2 cloves||garlic (minced)|
|1 Tbsp||fresh ginger (minced)|
|4 medium||green onions (sliced crosswise, keeping white and green part separate)|
|1 tsp||sesame seeds|
|8 ounces||extra firm tofu|
|2 Tbsp||fresh cilantro leaves|
|1 Tbsp||low sodium soy or gluten-free tamari sauce (divided)|
Place 1 teaspoon of the sesame oil in a small skillet over medium high heat.
Add the red pepper flakes, garlic, and ginger.
Cook for about 3 minutes. Stir frequently.
Add the white part of the green onion and sesame seeds and cook for about 5 minutes. Stir frequently.
Add the green part of the green onion and cook for one minute. Remove to a bowl to cool.
When the vegetables are cool, add them to a food processor with the tofu and process gently until the texture of scrambled eggs.
Add the cilantro and process for about 30 seconds in pulses.
Form the mixture into four cakes.
Place in the freezer to chill for about 20 minutes.
Place 1 1/2 teaspoons of sesame oil in a large skillet over high heat.
When hot add the tofu cakes to the pan.
Drizzle 1/2 tablespoon of the soy sauce over the top of the tofu cakes.
Cook for about ten minutes. Adjust the heat to medium low to keep the cakes from burning.
Turn the cakes over and drizzle the remaining 1/2 tablespoon soy sauce over the cakes.
Cook for ten minutes and serve.
Serving size = 2 cakes
Servings = 2
Amount Per Serving
|Calories 291||Calories from Fat 179|
|% Daily Value|
|Total Fat 20g||31%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 10g||1%|
|Dietary Fiber 4g||11%|
|Vitamin A 12%||Vitamin C 12%|
|Calcium 80%||Iron 20%|
|Vitamin K 64 mcg||Potassium 459 mg|
|Magnesium 86 mg|