Thursday, October 27, 2011

Tofu Cakes--Ascertain You Are All "Caked Up"

Dear readers, I am back [hoping some of you are still here].

So, I have been cooking a lot, but I have also been doing a *lot* of writing for some other blogs, hence the lull here.

Now, back to the lecture at hand, long before the cupcake craze made made anything cakey the du-jour, haute thing [ha, selling like haute cakes!], there was this:

Yes, I always have to school in the cypher way, sons and daughters :) "Caked up" used to mean having money and not scoring a baker's dozen from a cupcakery.

But cakes can also be made out of anything--zucchini, potatoes, and pretty much anything else. So, here, I present tofu cakes. Before I say that, let me explain the "trick" to getting proper tofu cubes and working with your tofu. After you have taken it out of the container, place it on a plate, cover with a paper towel, and top with something really heavy, like a big pan or a cutting board and let it sit for a good hour. Trust me--there will be a marked difference:
  • 1 Tbs. sesame seeds
  • 15 oz. firm tofu, drained of water
  • 1 egg, beaten
  • 1/3 cup whole-wheat flour
  • 1 Tbs. grated fresh ginger
  • 1 medium carrot, shredded or finely-diced on the bias
  • 2-3 scallions, diced
  • 1/3 cup defrosted frozen peas
  • 1 Tbs. soy sauce
  • 1 tsp. toasted sesame oil
  • 1-2 tsp. sriracha


  1. In small skillet, toast sesame seeds until golden brown, stirring often, 1 minute. Transfer to small plate and set aside.
  2. Mash tofu with fork until it resembles chopped eggs.
  3. Mix in all the rest of the ingredients until well blended. Adjust salt as needed.
  4. Fry the cakes on low-medium heat.