Name: Tofu cakes with sweet chilli dipping sauce
Cook time: 30 min
Total time: 30 min
Ingredients: 300 gram fresh firm tofu; 1 cup cooked basmati rice; 3 teaspoon red curry paste; 2 green onions, chopped finely; 1 tablespoon coarsely chopped fresh coriander; 1 egg, beaten lightly; Sweet chilli dipping sauce; 1/4 cup white vinegar; 1/2 cup caster sugar; 1/2 teaspoon salt; 3/4 cup water; 1/2 red onion, chopped finely; 1/2 carrot, chopped finely; 1/2 lebanese cucumber, seeded, chopped finely; 2 tablespoon coarsely chopped fresh coriander; 1/3 cup sweet chilli sauce

Ingredients

300 gram fresh firm tofu

1 cup cooked basmati rice

3 teaspoon red curry paste

2 green onions, chopped finely

1 tablespoon coarsely chopped fresh coriander

1 egg, beaten lightly

Sweet chilli dipping sauce

1/4 cup white vinegar

1/2 cup caster sugar

1/2 teaspoon salt

3/4 cup water

1/2 red onion, chopped finely

1/2 carrot, chopped finely

1/2 lebanese cucumber, seeded, chopped finely

2 tablespoon coarsely chopped fresh coriander

1/3 cup sweet chilli sauce

Method

1.Press tofu between two chopping boards or trays, place weight on top; elevate boards slightly to allow tofu liquid to drain away. Stand 20 minutes

2.Meanwhile, make sweet chilli dipping sauce; place vinegar, sugar, salt and the water in small saucepan; bring to a boil. Boil, stirring, about 2 minutes or until sugar dissolves. Pour vinegar mixture over remaining ingredients in medium heatproof bowl; stir to combine.

3.Coarsely chop tofu. Blend or process until smooth.

4.Preheat oven to moderately hot; line oven tray with baking paper.

5.Combine tofu in medium bowl with rice, paste, onion, coriander and egg.

6.Shape level tablespoons of the tofu mixture into rounds; place on oven tray. Bake, uncovered, in moderately hot oven about 10 minutes or until lightly browned and heated through.

7.Serve tofu cakes with sweet chilli dipping sauce.

This dish is medium GI. You need to cook about ⅓ cup basmati rice for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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