Thai Green Curry Tofu Cakes with Coconut Rice

Thai Green Curry Tofu Cakes with Coconut Rice

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 10, 2017.
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Make sure to leave the mixture to firm up for at least 5 minutes. You won’t be able to roll these into balls, just gently mould into patties, taking care when you flip them. Use a non-stick fry-pan for best results with tofu cakes and add more oil as needed. The dressing can be made in advance and stored in the fridge.

Ingredients

Coconut Rice

  • 1 cup jasmine rice
  • ¾ cup coconut milk
  • ¾ cup water
  • ¼ teaspoon salt

Thai Green Curry Tofu Cakes

  • 1-2 spears asparagus
  • 1 teaspoon lemon juice
  • 2 teaspoons Thai green curry paste
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon soy sauce
  • 1 egg + 1 yolk
  • 1 block tofu
  • 1 makrut lime leaf, stem removed and thinly sliced
  • 75g oat and breadcrumb mix

Asian Greens

  • 2-3 spears asparagus
  • 1 Lebanese cucumber
  • 3 tablespoons coriander leaves and stalks
  • 150g mung bean sprouts

Dressing

  • ¼-½ chilli (optional)
  • 2 teaspoons ginger
  • 1 clove garlic
  • Juice of remaining lemon
  • 2 teaspoons soy sauce
  • 1½ tablespoons sweet chilli sauce
  • 1 tablespoon sesame oil

Steps

  1. Prepare your makrut lime leaf. Combine all coconut rice ingredients in a medium pot and bring to the boil. As soon as it boils, stir, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking. Remove woody ends from asparagus.
  2. Very thinly slice first measure of asparagus. In a bowl, whisk lemon juice, curry paste, sweet chilli, soy sauce and eggs. Use hands and a paper towel to squeeze moisture from tofu and break up. Add to bowl with all remaining tofu cake ingredients and mix to combine. Set aside for 5 minutes, to firm up.
  3. Cut cucumber in half lengthways, use a teaspoon to scoop out seeds (discard) then slice 0.5cm; thinly slice second measure of asparagus on an angle; chop coriander (set aside 1 tablespoon to serve). Add to a medium bowl with mung bean sprouts, toss to combine and set aside.
  4. Using a ¼ cup measure, scoop out tofu mixture and shape into patties. Heat a drizzle of oil in a medium fry-pan on low-medium heat. Cook patties, in batches, for 2-3 minutes each side, until golden and just cooked through.
  5. While patties are cooking, prepare dressing. Thinly slice chilli, finely grate ginger; mince garlic. Mix all dressing ingredients together in a small bowl.
  6. To serve, spoon ¾ cup cooked coconut rice onto each plate. Place a few Thai green curry tofu cakes on top. Top with Asian greens and spoon over dressing. Sprinkle with reserved coriander.

Nutritional Information

Energy 2727 kj
652 kcal
Protein 25.4g
Carbohydrate 76.4g
Fat 26.1g