Description
These Tofu and Vegetable Patties are a crispy, flavorful, and protein-packed plant-based option perfect as a snack, appetizer, or main dish. Made with tofu, shredded carrots, and cabbage, they are easy to make, customizable, and pair perfectly with Thai sweet chili sauce or your favorite dip.
Ingredients
For the Patties:
- 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
- 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
For Cooking:
- Neutral cooking oil
For Serving:
- Thai sweet chili sauce or preferred dipping sauce
Instructions
Preparing the Patty Mixture
- Drain and press the tofu to remove excess moisture. Crumble into a mixing bowl.
- Place shredded carrot and cabbage in a strainer. Sprinkle with salt, let sit for 8-10 minutes, then squeeze out excess liquid.
- Add the veggies, garlic, onion, flour, cornstarch, vegetarian oyster sauce, salt, and pepper to the crumbled tofu. Mix well until fully combined. Adjust seasoning if needed.
- Shape the mixture into small patties.
Cooking the Patties
- Heat a non-stick pan over medium-high heat with a thin layer of oil.
- Place patties in the pan and cook for 3-4 minutes per side until golden brown and crispy.
- Transfer to a plate and serve warm with Thai sweet chili sauce or your preferred dip.
Notes
- Different Vegetables: Add bell peppers, mushrooms, or spinach.
- Gluten-Free Option: Use chickpea flour or gluten-free flour blend.
- Spicy Version: Add chili flakes or chopped jalapeños.
- Baked Option: Bake at 375°F (190°C) for 25-30 minutes, flipping halfway.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack, Main Course
- Method: Pan-Frying
- Cuisine: Asian-Inspired, Plant-Based
