Mention Tofu and most people would not describe this soy product as tasty. In fact, tofu itself is pretty neutral-tasting. However, there are tons of ways to spice up this nutritious and versatile ingredient and these crispy tofu cakes is one of them.
This recipe was passed down to me my dearest helper. When she made it for the first time, I fell in love with this crispy and satiny tofu dish instantly. It reminds me very much of potato perkedel which I absolutely love as well.
It has been many years since she went back to Indonesian but whenever I make this dish, it’ll always remind me of the fond memories we shared in the kitchen.
10 oz. (300g) firm tofu – drain and pat dry
1 small shallot – minced
1 clove garlic – minced
1 stalk green onions – chopped finely
2 tbsp corn starch
2 eggs – beaten
1 tsp ground white pepper
½ tsp salt
½ tsp chicken powder
1 tsp sugar
½ tsp chilli powder (optional)
In a large bowl, mash the tofu into paste with a fork or potato masher.
Add in all the shallot and garlic and mix well.
Mix in the green onions, chilli powder (if using) and the rest of the seasoning. Give it a taste and adjust seasoning if necessary.
Lastly add in the corn starch to bind the tofu mixture together.
Take a spoonful of the mixture and form into round flat cakes about 2” diameter.
Heat a large pan or skillet with vegetable oil, covering about ¼ from the base of the pan.
Coat each cake in the beaten egg mixture and fry on medium high heat, approx. 1 min on each side.
Drain on paper towel and serve warm.