Description
These Tofu and Vegetable Patties are a delicious and healthy vegetarian snack or appetizer. Made with extra firm tofu, grated carrot, and thinly sliced cabbage, they are flavored with garlic, onion, and vegetarian oyster sauce, then pan-fried to a golden crispy perfection. Served warm with Thai sweet chili sauce, they make a perfect party finger food or light meal option.
Ingredients
Scale
Vegetables and Tofu
- 10.5 oz extra firm tofu
- 1 small carrot, grated (100 g)
- 1/4 small cabbage, thinly sliced (100 g)
- Generous pinch of salt
- 2 cloves garlic, minced
- 1/2 medium onion, diced
Binding and Flavoring
- 3 tbsp all-purpose flour (or preferred flour)
- 1 tbsp cornstarch (adjust if needed)
- 1 tbsp vegetarian oyster sauce
- Salt and pepper, to taste
- Other seasonings of choice
Cooking
- Neutral cooking oil
Serving
- Thai sweet chili sauce or preferred dipping sauce
Instructions
- Drain and crumble tofu: Press the extra firm tofu to remove excess moisture thoroughly. Once drained, crumble the tofu into small pieces and place in a mixing bowl.
- Prepare vegetables: Place grated carrot and thinly sliced cabbage in a strainer. Sprinkle generously with salt and let it sit for 8-10 minutes to draw out moisture. Afterward, squeeze out the excess liquid from the vegetables to prevent sogginess.
- Mix ingredients: Add the prepared vegetables, minced garlic, diced onion, all-purpose flour, cornstarch, vegetarian oyster sauce, salt, pepper, and any additional seasonings you prefer into the tofu mixture. Combine everything thoroughly until the mixture is well incorporated and holds together.
- Form patties: Shape the mixture into small, evenly sized patties for consistent cooking.
- Heat pan and oil: Place a non-stick pan over medium-high heat and add a thin layer of neutral cooking oil to coat the surface.
- Cook patties: Place the patties in the hot pan and cook for approximately 3-4 minutes on each side. Cook until each side turns golden brown and crispy while ensuring they are heated through.
- Serve: Transfer the cooked patties to a plate lined with paper towels if needed to absorb excess oil. Serve warm alongside Thai sweet chili sauce or your choice of dipping sauce.
Notes
- Pressing the tofu well is crucial for the patties to hold together and avoid excess moisture.
- Adjust the amount of cornstarch or flour if the mixture is too wet or too dry to achieve the right consistency for shaping.
- You can customize the seasoning with herbs or spices like ground black pepper, chili flakes, or soy sauce.
- Vegetarian oyster sauce can be replaced with soy sauce or tamari for a gluten-free option.
- If preferred, bake the patties at 375°F (190°C) for 20-25 minutes, flipping halfway to reduce oil use, though pan-frying creates a crispier texture.
