If you have read my bio, you might know know that I have lived in Dublin for three years. When I was there, I moved houses several times and lived with people from all over the world.
They taught me recipes from their own country and I shared with them my Italian food.
One of the recipes I was most impressed with, is these Japanese tofu patties which my friend (and flatmate) Risa taught me to make.
If you are still looking for a way to turn a boring block of tofu into something edible, then this is your go-to recipe!
450g extra firm tofu
4 spring onions
½ tsp chilli flakes
1 tbsp fresh parsley or coriander
3-4 tbsp breadcrumbs*
Soy sauce to taste*
Sesame oil for cooking
Drain the tofu, cut it into thick slices, wrap it with a tea towel and place a weight on to drain.
Meantime coarsely grate the carrots and slice the onions.
Heat some sesame oil in a pan, add the chilli flakes and once they start sizzling add the veggies. Season with soy sauce and stir-fry for about 5 minutes.
Crumble the tofu in a blender, add the cooked veggies, parsley and more soy sauce to taste. Blend until you get a smooth mixture, stopping and cleaning the blender with a spatula if needed.
Place the mixture into a bowl, add 3 to 4 tablespoons of breadcrumbs and mix with your hands until combined. Take a bit of the mixture, give it a ball shape then press it to form a patty.
Cook each patty in a hot pan with more sesame oil, for about 3 minutes on each side or until golden and crispy.
Enjoy with a salad or in a bun with fresh veggies and sriracha mayo.
*Make it gluten-free by using GF breadcrumbs and tamari sauce.