It’s Thursday, and you know what that means: Memories of Meals Past! In this case, Sesame Tofu Cakes with Chili Garlic Dipping Sauce.
I made this dish maybe a year ago, when I was trying to find healthy and tasty ways of incorporating more non-dairy protein into my diet. Also, there was a sale on tofu. (I’m a sucker for a sale.) The sesame tofu cakes turned out pretty well, although they really need the chili garlic dipping sauce to add some flavour. Tofu is healthy and all, but it’s kind of flavourless; at least, the standard supermarket kind is.
Want to try this recipe? Click here. It’s a Chatelaine recipe that I found when googling recipes for things to make with tofu. I haven’t made the recipe since because it seems like a bit much prep time (took me longer than the stated half an hour) for not a ton of food (it made waaaay less than 32-36 cakes) but it would be good for an appetizer, as it can be made ahead and then reheated.
I made the sauce recipe myself and I certainly don’t remember it now. I think it was a mix of whatever I had in my cupboard: some vegetarian hoisin sauce, soy sauce, sesame oil, dried chili pepper, and chopped garlic. If you try it, let me know what you think!
Next Post: The rare situation in which Zucchini trumps Apple Pie. Also, fries.