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Send a Meal Blog

Friday, May 13 2011


  • 1  16-oz. pkg.  firm tofu (fresh bean curd), drained
  • 1  large  carrot, finely shredded (2/3 cup)
  • 2    green onions, chopped
  • 1/4  cup  snipped fresh cilantro
  • 2  Tbsp.  snipped fresh mint
  • 2  cloves  garlic, minced
  • 1/3  cup  all-purpose flour
  • 2  Tbsp.  reduced-sodium soy sauce
  • 2  Tbsp.  canola oil
  • 1/2  of a  cucumber, chopped
  • 1/2  of a  mango, seeded, peeled, and chopped
  • 1  recipe  Dipping Sauce, recipe below
  •     Fresh mint (optional)


1. Preheat oven to 200 degrees F. In large bowl mash tofu with a fork. Add carrot, green onions, cilantro, mint, garlic, flour, and 2 tablespoons of the soy sauce; stir to combine.

2. In a large skillet heat oil over medium heat. Tightly pack some of the tofu mixture into a 1/4-cup metal measuring cup. Unmold into the hot skillet by tapping measuring cup in bottom of skillet. Repeat to make 5 patties. Cook for 3 to 4 minutes per side or until browned and heated through. Remove to a baking sheet; keep warm in oven while cooking remaining 5 patties.

3. To serve, top tofu cakes with cucumber and mango. Serve with mint and Dipping sauce. Makes 10 appetizers.

Dipping Sauce: Stir together 4 Tbsp. soy sauce, 2 Tbsp. rice vinegar, and 1 tsp. chili garlic sauce.

nutrition facts

  • Calories91, 
  • Total Fat (g)4, 
  • Monounsaturated Fat (g)2, 
  • Polyunsaturated Fat (g)1,
  • Sodium (mg)393, 
  • Carbohydrate (g)9, 
  • Total Sugar (g)3, 
  • Fiber (g)1, 
  • Protein (g)5,
  • Vitamin C (DV%)12, 
  • Calcium (DV%)4, 
  • Iron (DV%)7, 
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:51 am   |  Permalink   |  0 Comments  |  Email

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