1-2 fresh red chillis, deseeded (depending on how hot you like it)
4 tbsp of fresh chopped coriander
1 inch piece of fresh ginger grated
100g gluten free flour
2 tbsp of Tamari sauce (gluten free soy)
1/2 tsp sea salt
Juice of half a lime
Corn oil or another high heat oil for cooking
Method: Serve with the dipping sauce of your choice, i.e. plum sauce or sweet chilli.
Mix all ingredients together in a bowl, apart from the flour. Once mixed together, then add the flour.
Form the mixture into 8 balls and flatten down into circles using floured hands. Fry enough oil to heat a
large, heavy-based frying pan over medium heat. Cook for 4-6 minutes, turning halfway through, until golden brown. Drain on kitchen paper and serve warm.
I came up with the Thai Tofu Cake recipe because I love Thai flavours and its a great alternative for those who don’t eat fish or are allergic. Tofu, if not blended with other amazing ingredients, can taste very bland.
That's why so many people who try it, initially don’t like it. It hasn’t been brought to the next level yet!
Essentially is a textured protein that really needs other ingredients added to it to bring it alive, and if you get this right, then you are onto a winner.
This recipe is made with really fresh, healthy ingredients and provides so much nutrition. Carbs from the rice flour, nutrients from the veg and spices, protein from the tofu and fat from the oil. I like to smother it in the chopped coriander. You either love it or you hate it.
Dipping it into sweet chilli sauce or plum sauce is a must. Although, if I am making it into burger sized portions, I have been known to make guacamole to add acidity to the dish from the lime.