Tofu and rice cakes
26 May 2017
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
These tofu and rice cakes are perfect when you want to use up some leftover cooked rice. They are healthy, filling and vegan too! Be careful though, they can be rather too soft if the tofu you're using is not firm enough!
Ingredients
- 1 cup crumbled tofu
- 3 spring onions, finely chopped
- 50g green beans, finely chopped
- ½ cup cooked rice
- 3 Tbsp rice flour
- 1 Tbsp miso paste (or tamari soy sauce)
- 1 tsp sesame seeds
Instructions
- Drain the tofu in a sieve over a bowl then squeeze out as much liquid as you can until you get crumbles resembling curd-cheese. Put it into a mixing bowl.
- Finely chop the onions and beans, Blanch the beans in boiling water for a minute, then drain and season. Add both to the tofu.
- Add the cooked rice, miso, flour and sesame seeds.
- Form 4 large or 8 balls and flatten them a little between your palms.
- Dip them in in a little flour, then fry in oil until browned on both sides. Drain on paper towels.
- Serve warm or at room temperature with your favourite dipping sauce.
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Categories
- Meal Type: - Appetizer - Everyday - Fritters - Leftovers - Lunch - Main - Nibbles & Bites - Quick & Easy - Snacks - Supper
- Cuisines: - Japanese
- Occasions: - Parties - Picnic
- Ingredients: - Rice - Tofu
- Health and Diet: - Dairy Free - Detox - Diabetic - Egg Free - Fat Free - Gluten Free - Healthy - High Fibre - Sugar Free - Vegan
- Skill Levels: - Easy
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