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