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

Scale

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

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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