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  • Jeeca Jeeca
  • - October 29, 2020
  • - 10:17 am

Pan-Fried Tofu Cakes (Vegan Recipe)

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Who wants some of these vegan Pan-Fried Tofu Cakes? These are a delicious appetiser or snack and can be made in big batches because they freeze well!

I’ll share some tips in the recipe below!

These tofu cakes were basically pan-fried to a crisp and best enjoyed with some sweet chili sauce!

I made this with a mix of tofu, potatoes, and carrots, which I then formed into balls before flattening into small cakes.

The shape is totally up to you actually but I wanted mine to be into small patties or cakes.

I then coated them in some bread crumbs for that extra crisp after cooking!

I heated some oil in a cast-iron pan and then pan fried the cakes until golden brown and crisp on both sides.

TO ENJOY THE TOFU CAKES

I love these as some finger food and I squeezed a bit of lime juice onto these cakes then dipped them in some sweet chili sauce.

Enjoy these tofu cakes as a snack, appetiser, or as a main!

Get the full recipe below!

If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight 🙂 

[mv_video doNotAutoplayNorOptimizePlacement=”false” doNotOptimizePlacement=”false” jsonLd=”true” key=”mllvhzwo7o8djkxrtemk” ratio=”16:9″ thumbnail=”https://mediavine-res.cloudinary.com/v1603886855/xwylyu7qi4zmblhfo2o2.jpg” title=”Hakka-Style Stuffed Tofu” volume=”70″]

You can also check out my other tofu recipes here or down below:

  • Hakka-Style Stuffed Tofu
  • Korean Spicy Braised Tofu
  • Tofu Katsu
  • Nori-Wrapped Tofu in Spicy Sauce
  • Maple Hoisin Tofu
  • Orange Tofu
  • Tofu ‘McNuggets’

Are you looking for more delicious, vegan recipes? Check out my Vegan Kitchen eBook, which contains over 95 recipes that are packed with flavour and made with simple and easily accessible ingredients! Two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.?


Pan-Fried Tofu Cakes 

Jeeca
5 from 6 votes
Who wants some of these Pan-Fried Tofu Cakes? These are pan-fried to a crisp and best enjoyed with some sweet chili sauce! I made this with a mix of tofu, potatoes, and carrots, which I then formed into balls before flattening into small cakes. They’re perfect as a snack or as a hearty main with a side some fried rice, toast, or even a salad!
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American, Asian
Servings 24 small cakes
Calories 27 kcal

Ingredients
  

  • 400 g extra firm tofu , mashed—makes 2 cups mashed tofu
  • 1 large raw potato (120g), I used a yukon gold, peeled and shredded—makes 1 cup shredded potatoes
  • 1 small carrots (110g total), makes 1 cup shredded
  • 1 1/2 tsp salt or to taste
  • 1/4 tsp crushed black pepper
  • 1 cup bread crumbs of choice, I used Japanese breadcrumbs
  • 1 1/2 tbsp chopped spring onion or scallion (10g)
  • 2 cloves garlic minced

Batter

  • 1/4 cup all purpose flour , plus more as needed (40g)
  • 1/4 cup + 2 tbsp soy milk
  • 1 tsp neutral oil
  • 2 tsp baking powder

For coating

  • 1 cup bread crumbs of choice I used Japanese breadcrumbs

For cooking

  • Neutral oil for cooking

To serve

  • Lime wedges for serving
  • Sweet chili sauce for dipping
  • Chopped spring onion for topping

Instructions
 

  • Drain excess liquid from the tofu blocks by wrapping them in towels and then placing a heavy flat surface (such as a pan or plate) on top. Leave to sit for 10-12 minutes until the liquid has been absorbed by the towels. Alternatively, you can place the tofu in a thin kitchen cloth or cheese cloth and squeeze out the excess liquid.
  • In a bowl, place the tofu and then mash with a fork or your hands. Do not over mash and leave some chunks.
  • Wash the potatoes and carrots well. Peel and then shred. I used a cheese grater for this. For the potatoes, place them in a thin kitchen towel or any cloth. Squeeze out any liquid very well since potatoes tend to release a lot of liquid when shredded.
  • Mix the carrots and potatoes with the mashed tofu.
  • Mix all the batter ingredients together in a bowl until smooth. Pour the batter into the tofu, potato, and carrot mix. The batter will help bind all the ingredients together.
  • Add in the salt, chopped spring onions, garlic, pepper, and 1 cup bread crumbs into the tofu mix. Mix until well incorporated.
  • Form the mixture into balls before flattening them down into small cakes. You can also opt to make them larger or smaller—it’s totally up to you! If you find the mixture is a little too wet and doesn't hold up well, you can add 1 tbsp flour or more, to get the mixture firmer.
  • Coat the cakes in the remaining 1 cup of bread crumbs.
  • Heat a pan (I used a cast-iron pan) and add enough oil to coat the surface.
  • Once the oil is hot, place the cakes. Make sure they don’t stick to one another.
  • Cook over medium heat for 5-6 minutes or until golden brown and crisp. Flip over and cook the other side.
  • Best enjoyed while hot! I topped mine with some chopped spring onions and squeezed some lime juice before dipping in some sweet chili sauce.
  • Baking option: Place on a baking tray lined with some parchment paper or use any non-stick surface. Bake for 30-35 minutes at 350F or until golden brown and crisp. Flip halfway through cooking. I use an oven toaster with temperature settings.
  • See notes for storage and reheating tips!

Notes

Storage tip: You can pan fry all the cakes and then refrigerate them. If freezing, cook directly from frozen—Do NOT thaw them before cooking because they can turn soggy.
Reheating tip: Heat on a pan or oven toaster until crisp.

NUTRITIONAL INFO

Serving: 1cake | Calories: 27kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 193mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

Pin these images:


#asian #asianfood #tofu #baked #tofurecipe #manila #philippines #vegan #veganrecipe #easyrecipe  #plantbased #plantbasedrecipe #easyveganrecipe #easyrecipe #crabcakes #fingerfood

This Post Has 7 Comments

  1. Kigia 17 Apr 2021 Reply

    5 stars
    This was so delicious!! I loved the pairing with sweet chili sauce. Thanks for the recipe.

  2. Felicia 4 May 2021 Reply

    5 stars
    Made these tonight and paired it with a mushroom fried rice and wow the ultimate comfort dish. Can’t wait to make these again, they were so crisp on the outside and soft on the inside, so heavenly!

    1. Jeeca 4 May 2021 Reply

      Hi Felicia, so happy to hear you enjoyed it ◡̈ thanks so much!

  3. Maria 29 May 2021 Reply

    Made it today. Delicious, tasty, easy to cook and so nice looking! Thank you!

    1. Jeeca 29 May 2021 Reply

      Thanks Maria!! 🙂

  4. A. Masuda 22 Jul 2022 Reply

    Jeeca, Served your tofu cakes with steamed jasmine rice along with a green papaya salad and sweet chili. Excellent recipe. Mahalo

    1. Jeeca 26 Jul 2022 Reply

      Sounds like an amazing meal!! 👌🏻

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Noodles The Foodie Takes Flight

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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