Colorful Vegetable Tofu Patties
Colorful Vegetable Tofu Patties
Making Tofu Patties with Various Vegetables
Sharing a recipe for delicious tofu fritters made with tofu and assorted fresh vegetables. These savory patties are packed with nutrition and are a great option for a healthy snack or side dish that everyone, from kids to adults, will enjoy. They are also incredibly simple to make, making them perfect for home cooking!
Tofu Patty Ingredients- 1/2 block firm tofu (approx. 150g)
- 1/3 zucchini (approx. 50g)
- 1/4 carrot (approx. 30g)
- 1/3 onion (approx. 40g)
- 1 shiitake mushroom (approx. 50g)
- 2 Tbsp canned corn kernels
- 2 slices cheddar cheese
- 10g all-purpose flour (approx. 1 Tbsp)
- 10g potato starch (approx. 1 Tbsp)
- 1 egg
Cooking Instructions
Step 1
First, let’s prepare the tofu, which is key to the soft texture of our patties. Take about half a block of firm tofu. It’s crucial to press out as much moisture as possible using paper towels or a clean kitchen cloth. If there’s too much water, the mixture might become too soft and difficult to handle.
Step 2
For an even more effective way to remove moisture: place the tofu on a clean cloth or paper towels, then press down firmly with your hands or a heavy object. Squeezing the tofu like you’re compressing it will yield the best results.
Step 3
Once the tofu is drained, use a fork or a potato masher (or a similar tool) to mash it thoroughly until it’s smooth and lump-free. Mashing it well is the secret to achieving a tender patty consistency.
Step 4
Now, it’s time to prepare the vegetables that will add color, texture, and flavor! Finely dice the zucchini, carrot, onion, and shiitake mushroom as small as possible. Chopping the vegetables into small pieces is important, especially if children will be eating them. Drain the canned corn kernels as well.
Step 5
In a bowl with the mashed tofu, add all the prepared diced vegetables and the drained corn kernels. Crack in one egg to bind everything together and add richness. Mix well to ensure all ingredients are evenly distributed.
Step 6
Now, let’s add the flour and potato starch to achieve the right consistency for the mixture. Measure and add the flour and potato starch in a 1:1 ratio. Gently mix the ingredients with your hands, kneading them together until a cohesive dough forms. If the mixture seems too wet, add a little more starch or flour. If it’s too dry, add a bit more of the beaten egg to adjust the consistency.
Step 7
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Scoop spoonfuls of the tofu mixture and place them in the pan, shaping them into round patties. Once the patties start to turn golden brown on the surface, cut the cheddar cheese slices to fit the size of each patty and place them on top. Gently press the cheese down to help it adhere as it melts. Flip and cook both sides until golden brown and cooked through.
Step 8
And there you have it – delicious and colorful tofu patties! They are best enjoyed warm right off the pan. Feel free to serve them with ketchup or a soy-based dipping sauce. Any leftovers can be stored in the refrigerator and reheated.
