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!
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
- 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
- 1 cup bread crumbs of choice I used Japanese breadcrumbs
- Neutral oil for cooking
- Lime wedges for serving
- Sweet chili sauce for dipping
- Chopped spring onion for topping
- 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.
- See notes for storage and reheating tips!