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–+ servings
tofu and vegetable patties with sweet chili sauce

Tofu and Vegetable Patties

5 from 2 votes
These tofu and vegetable patties make a great snack or main with your choice of dipping sauce - I had mine with sweet chili sauce and shaped these into small patties so I could easily enjoy them as finger food. You can opt to make these into larger patties or any other shape you prefer. These patties are made with a mix of tofu, cabbage, and carrot but you’re also free to add other vegetables of your choice! I used cabbage and carrot for that extra crunch and sweetness to each bite.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Breakfast, Finger Food, Main Course, Salad, Side Dish, Sides, Snack, Snacks, Starters
Cuisine American, Fusion, Southeast Asian, Western
Servings 12 small patties
Calories 32 kcal

Ingredients
 
 

PATTIES

  • 10.5 oz extra firm tofu
  • 1 small carrot , grated or thinly shredded (100 g)
  • 1/4 small cabbage , thinly sliced or shredded (100 g)
  • Generous pinch salt
  • 2 cloves garlic minced
  • 1/2 medium onion diced
  • 3 tbsp all-purpose flour or other flour of choice, add more if needed
  • 1 tbsp corn starch , add more if needed
  • 1 tbsp vegetarian oyster sauce
  • Salt and pepper , to taste
  • Other spices and seasonings of your choice

FOR COOKING

TO SERVE

Instructions
 

PATTY MIXTURE

  • Remove the tofu from the water and drain from any excess water. You can press the tofu by wrapping it in a paper towel or kitchen towel and place a heavy surface on top.
  • Crumble the tofu with your hands and place the crumbled tofu in a large mixing bowl.
  • Meanwhile, place the carrot and cabbage in a strainer with a catch basin. Add a generous pinch of salt and gently massage the cabbage and carrot. Leave to sit for 8-10 minutes for extra moisture to draw out. Squeeze out the liquid.
  • Add the grated carrot & cabbage (plus any other vegetables of choice), minced garlic, diced onion, flour, corn starch, vegetarian oyster sauce, salt, and pepper to taste to the crumbled tofu.
  • Mix well until there are no traces of dry flour. You can try some of the mixture and season with more salt and pepper, to taste, if needed. You can also add other spices and seasonings of your choice!
  • Shape the mixture into small patties or other shape/size of your choice.

COOKING

  • Heat a large non-stick pan over medium high heat. Add enough oil to thinly coat the surface of the pan.
  • Note: I like to use a non-stick pan so I can opt to use less oil.
  • Once hot, add the patties. Pan-fry for 3-4 minutes or until golden brown.
  • Flip the patties and repeat to cook the remaining side.

TO SERVE

  • Turn off the heat. Serve the patties with sweet chili sauce or your dip of choice. Enjoy!
  • For any leftovers, you can opt to reheat these in an air-fryer or in the oven. You can also pan-fry these until warm and crispy again.

WATCH Video

Notes

CORNSTARCH AND MIXTURE

  • If the mixture doesn’t hold up as well, feel free to add 1 tbsp more of flour and corn starch if needed.

NUTRITIONAL INFO

Serving: 1patty | Calories: 32kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 62mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 711IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 0.5mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)