These little spring onion and ginger-flavoured tofu patties are soft and fluffy inside, crispy outside. They are absolutely delicious and are usually served as a main dish—crispy tofu patties swimming in yummy gravy. Here I decided to serve it as a starter or a snack, served with a simple but refreshing soy dipping sauce, or spice it up by adding a little chilli sauce.
Ingredients
4 oz medium-firm tofu
1 egg yolk
2 tbsp spring onion
2 cm ginger, grated
2 tbsp wheat flour or rice flour
Pinch of salt
2 tsp light soy sauce
4 oz finely-chopped carrots or sweet corn (vegetarian option), or
crab meat or chopped crab sticks (optional for seafood version)
Equipment
Deep frying pan and frying oil
Sieve
Mixing bowl
Method
1. Press the tofu through a sieve with the back of a spoon into a mixing bowl. For the seafood version, if you are using crab meat, then make sure you squeeze as much moisture out as you can before combining with the tofu. For crab sticks, just chop them, then mix with the tofu.
2. Add the egg yolk, flour, spring onion, ginger and soy sauce to the tofu mixture. Season to taste with salt. Mix well to form a light paste.
3. To make the dipping sauce, combine 1 tbsp light soy, 2 tbsp dark soy, 120 ml water, 1 tbsp sugar and warm up in a sauce pan over low heat. Leave to cool for later.
4. Line a tray with kitchen paper. Heat the frying oil in a deep pan to 190 ºC. Meanwhile, shape the mixture into patties with a soup spoon.
5. Fry in batches of three at a time, for 1 or 2 minutes or until brown. Rest on the kitchen paper.
6. Serve with dipping sauce, or Mei’s Original Chilli Sauce for the chilli kick, or Sweet Chilli Chutney for a refreshingly sweet flavour.
Hungry for more?
Check out Mei’s website here: meishomemade.co.uk
One Response
Appreciate this post. Will try it out.