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Tofu and rice cakes

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!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup crumbled tofu
  • 3 spring onions finely chopped
  • 50 g green beans finely chopped
  • ½ cup cooked rice
  • 3 Tbsp rice flour
  • 1 Tbsp miso paste or tamari soy sauce
  • 1 tsp sesame seeds

Method
 

  1. 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.
  2. Finely chop the onions and beans, Blanch the beans in boiling water for a minute, then drain and season. Add both to the tofu.
  3. Add the cooked rice, miso, flour and sesame seeds.
  4. Form 4 large or 8 balls and flatten them a little between your palms.
  5. Dip them in in a little flour, then fry in oil until browned on both sides. Drain on paper towels.
  6. Serve warm or at room temperature with your favourite dipping sauce.