This vegetarian dish is one of my favorites because it's nutritious, easy to prepare, and perfect for using leftover rice. It’s a great way to serve a delicious treat to guests while tidying up your refrigerator! These golden cakes are crispy on the outside, soft on the inside, and bursting with flavor. Perfect as an appetizer, snack, or light meal!
Ingredients:
- Main
Ingredients:
- 2 eggs
- 2 cups cold rice (leftover is ideal)
- 14 oz. firm tofu
- 1 cup cooked and mashed taro
- 1 cup chopped mushrooms (choose your favorite
variety)
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 2 green onion, chopped
- Seasonings:
- Salt (to taste)
- 2 tsp oyster sauce (optional for vegetarian
versions)
- 2 tsp soy sauce
- 1 tsp sugar
- 1 tsp mushroom seasoning (optional)
- For
Frying:
- Oil of your choice
- Dipping
Sauce Ingredients:
- 3 tbsp soy sauce
- 2 tsp sugar
- 1/2 tsp minced garlic
- 1 chili slice (optional for heat)
- 1 tsp lemon juice
Directions:
1.
Preparing the Mixture:
·
Combine the tofu,
rice, taro, and mushrooms in a large mixing bowl. Mash everything together. If you want you can then blend until
smooth using a food processor or blender.
2.
Adding Aromatics and Seasonings:
·
Mix in the
shallot, minced garlic, green onion, and eggs—season with salt, soy sauce,
sugar, and mushroom seasoning. Adjust
seasonings to suit your taste.
3.
Shaping the Cakes:
·
Scoop small
portions of the mixture and form them into round patties about 3 inches in
diameter.
4.
Frying the Cakes:
·
Heat a thin layer
of oil in a skillet over medium-low heat.
Fry the patties until golden brown on both sides, flipping carefully to
maintain their shape.
·
Once cooked,
transfer the cakes to a plate lined with paper towels to absorb excess oil.
5.
Preparing the Dipping Sauce:
·
Mix soy sauce,
sugar, minced garlic, chili slices, and lemon juice in a small bowl. Adjust to taste if needed.
6.
Serving and Enjoying:
·
Serve the tofu,
taro, and rice cakes warm with the dipping sauce and fresh lettuce on the side.
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