ingredients

• 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)

directions

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.