If you’re on the hunt for a delicious, wholesome snack or a light meal that’s bursting with flavor and texture, this Tofu and Vegetable Patties Recipe is an absolute winner. Crispy on the outside, tender and savory on the inside, these patties combine the wholesome goodness of tofu with fresh vegetables and a touch of seasoning that will have you coming back for more. Whether you’re a dedicated vegan, vegetarian, or simply looking to explore something nutritious and satisfying, this recipe is an easy kitchen triumph you’ll want to share with friends and family.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this recipe, as each one plays a starring role in crafting the perfect balance of flavor, moisture, and texture. From the creamy firmness of the tofu to the fresh crunch of cabbage and carrot, every bite is a celebration of freshness and heartiness combined.
- Extra firm tofu (10.5 oz): This is the base that holds everything together without falling apart, offering protein-packed goodness.
- Carrot, grated (1 small, about 100 g): Adds subtle sweetness and vibrant color to brighten each patty.
- Cabbage, thinly sliced (1/4 small, about 100 g): Gives a gentle crunch and keeps the patties light and fresh.
- Salt, a generous pinch: Helps draw moisture from the veggies and enhances all the flavors.
- Garlic cloves, minced (2): Brings a warm, earthy aroma and a hint of bite.
- Onion, diced (1/2 medium): Offers sweetness and depth once cooked.
- All-purpose flour (3 tbsp): A binding agent that ensures the patties stay together.
- Cornstarch (1 tbsp): Adds crispiness to the outer crust when cooked.
- Vegetarian oyster sauce (1 tbsp): Gives a savory umami kick that lifts the whole dish.
- Salt and pepper, to taste: Fine-tune your seasoning for perfect balance.
- Neutral cooking oil: For frying the patties to a golden crisp.
- Thai sweet chili sauce or preferred dipping sauce: Adds a fabulous finish with spicy-sweet notes.
How to Make Tofu and Vegetable Patties Recipe
Step 1: Prepare the tofu and vegetables
Begin by draining and pressing your extra firm tofu to get rid of any extra moisture — this step is crucial to prevent soggy patties. Once pressed, crumble the tofu into a large mixing bowl. Next, place your grated carrot and sliced cabbage into a strainer, sprinkle with salt, and let them sit for about 8 to 10 minutes. This stage ensures the vegetables release their excess liquid. Afterward, squeeze out as much moisture as possible; this keeps your patties from becoming watery.
Step 2: Combine all ingredients
Add the drained veggies, minced garlic, diced onion, flour, cornstarch, vegetarian oyster sauce, and a pinch of salt and pepper directly into the tofu bowl. Now it’s time for some mixing magic — combine everything thoroughly until you have a evenly textured mixture that’s just right for shaping. Taste and adjust your seasonings here; the flavors will deepen during cooking, but you want a solid base now.
Step 3: Shape your patties
Grab spoonfuls of the tofu-vegetable mix and gently shape them into small, flat patties — about the size of your palm. Don’t worry if they’re not perfect; a rustic shape adds to their homemade charm and helps them cook evenly. This hands-on step is where your kitchen starts to feel alive with anticipation.
Step 4: Cook until golden and crisp
Heat a non-stick pan over medium-high heat with a thin layer of your neutral oil. Once hot, place your patties carefully in the pan and cook them for 3 to 4 minutes per side. You want a gorgeous golden crust to develop here — that delightful crunch gives every bite enticing texture. Cook in batches if needed, and don’t overcrowd the pan to maintain the perfect heat.
Step 5: Serve warm with dipping sauce
Once cooked, transfer the patties to a plate and serve while still warm. These beauties pair wonderfully with Thai sweet chili sauce or any favorite dip you have on hand. The dipping sauce complements the savory patties with a little sweetness and zing that elevates the entire experience.
How to Serve Tofu and Vegetable Patties Recipe
Garnishes
Enhance your patties with fresh garnishes like chopped cilantro, sliced green onions, or a sprinkle of toasted sesame seeds. These add pops of vibrant flavor and a delightful visual appeal. A squeeze of lime or lemon juice over the top just before serving can also wake up the flavors beautifully.
Side Dishes
To turn this Tofu and Vegetable Patties Recipe into a complete meal, consider pairing it with simple steamed jasmine rice, a crisp Asian slaw, or a refreshing cucumber salad. The combination of textures and temperatures creates a balanced plate that feels both light and satisfying.
Creative Ways to Present
For gatherings or a fun twist, serve these patties as sliders inside mini buns with crunchy lettuce and a smear of your favorite sauce. Alternatively, chop them up and toss into a salad bowl or a grain bowl for a nourishing lunch that’s anything but boring. The versatility of these patties makes presentation a fun creative playground.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover patties in an airtight container in the refrigerator. They’ll stay fresh and tasty for about 2 to 3 days, making them perfect for quick snacks or speedy lunches during the week.
Freezing
If you want to keep these patties on hand for longer, freeze them on a baking sheet first so they don’t stick together. After they’re frozen solid, place them in a zip-lock bag or container. They’ll maintain their best quality for up to 2 months, waiting to be enjoyed on a busy day.
Reheating
To bring your tofu patties back to life, reheat them in a skillet over medium heat until crispy again, or pop them in an oven preheated to 350°F (175°C) for about 10 minutes. Avoid microwaving when possible, as it may make them softer and less appealing. Crisping up the exterior restores their irresistible texture.
FAQs
Can I use other vegetables instead of carrot and cabbage?
Absolutely! Feel free to experiment with shredded zucchini, bell pepper, or spinach. Just remember to squeeze out any excess moisture from wet veggies to avoid soggy patties.
Is this recipe suitable for gluten-free diets?
Definitely — just swap the all-purpose flour for a gluten-free alternative like chickpea or rice flour, and ensure your vegetarian oyster sauce is gluten-free as well.
What’s the best way to press tofu?
Place the tofu block between two plates or cutting boards, and put a heavy object (like a can or book) on top for about 20 to 30 minutes. This helps remove excess water for firmer patties.
Can I bake these patties instead of frying?
Yes, you can bake them at 400°F (200°C) for about 20 minutes, flipping halfway through. The texture will be slightly different — less crispy — but still delicious.
How spicy is the dish itself?
The patties themselves are savory and mild; the heat comes from the dipping sauce if you choose Thai sweet chili or any spicy dip. You can adjust the spice level easily this way.
Final Thoughts
There’s something truly special about a homemade Tofu and Vegetable Patties Recipe — their comforting flavors and satisfying textures never fail to impress, whether served as a snack or a meal centerpiece. Giving this recipe a go means inviting a little delicious creativity into your kitchen, and I guarantee you’ll love the results as much as I do. So why wait? Try making these patties today and share the joy of this simple yet fantastic dish with those you care about!
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Tofu and Vegetable Patties Recipe
- Total Time: 30 minutes
- Yield: 12 patties 1x
- Diet: Vegetarian
Description
Crispy and flavorful Tofu and Vegetable Patties that make a perfect vegetarian appetizer or light meal. These patties combine crumbled extra firm tofu with grated carrot and cabbage, seasoned with garlic, onion, and vegetarian oyster sauce, then pan-fried to golden perfection. Serve them warm with Thai sweet chili sauce or your favorite dip for a delicious and healthy snack or main dish.
Ingredients
Main Ingredients
- 10.5 oz extra firm tofu
- 1 small carrot, grated (100 g)
- 1/4 small cabbage, thinly sliced (100 g)
- 2 cloves garlic, minced
- 1/2 medium onion, diced
Binding and Seasonings
- Generous pinch of salt
- 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 and Serving
- Neutral cooking oil
- Thai sweet chili sauce or preferred dipping sauce
Instructions
- Prepare the tofu: Drain and press the tofu thoroughly to remove excess moisture. Once pressed, crumble the tofu into a large mixing bowl using your hands or a fork.
- Prepare the vegetables: Place the grated carrot and thinly sliced cabbage in a strainer. Sprinkle them with a generous pinch of salt and let them sit for 8-10 minutes. Then, squeeze out any excess liquid from the vegetables to avoid soggy patties.
- Mix the ingredients: Add the drained vegetables, minced garlic, diced onion, all-purpose flour, cornstarch, vegetarian oyster sauce, salt, pepper, and any other desired seasonings to the crumbled tofu. Mix everything thoroughly until well combined. Taste and adjust seasoning if necessary.
- Form patties: Shape the mixture into small, evenly sized patties using your hands. Make sure they hold together well.
- Heat the pan: Place a non-stick pan over medium-high heat and add a thin layer of neutral cooking oil.
- Cook the patties: Carefully place the patties in the hot pan. Cook for 3-4 minutes on each side or until the patties are golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
- Serve: Transfer the cooked patties to a plate lined with paper towels to absorb any excess oil. Serve warm with Thai sweet chili sauce or your preferred dipping sauce for a delicious finish.
Notes
- Pressing the tofu well is crucial for a firm texture and to avoid watery patties.
- Adjust the amount of flour and cornstarch as needed if the mixture feels too wet or too dry.
- You can add other seasonings like chili flakes, ginger, or herbs for extra flavor.
- Use a non-stick pan or a well-seasoned skillet for best frying results and easier flipping.
- If you prefer, these patties can be baked at 375°F (190°C) for 15-20 minutes, flipping halfway through, though pan-frying gives the crispiest exterior.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vegetarian Asian-inspired
