Lemongrass and Tofu Nuggets |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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These make delicious finger food for parties. I found the recipe in a vegetarian cookbook but everyone appears to enjoy it. I am often asked for the recipe and people are always surprised to find out it has tofu in it. The instructions say serves 2 and I would guess this makes about 12 or 15. Adjust herbs and seasonings to taste. Ingredients:
4 spring onions (roughly chopped) |
1 inch piece gingerroot (peeled & chopped) |
1 stalk lemongrass (finely chopped) |
2 tablespoons coriander (chopped) |
2 garlic cloves (roughly chopped) |
1/2 tablespoon light soy sauce |
150 g firm tofu (drained) |
40 g breadcrumbs |
1 egg |
olive oil |
pepper |
Directions:
1. Place the spring onions, ginger, lemon grass, coriander and garlic in a food processor and process lightly until mixed together and chopped, but still quite chunky.
2. Add the soy sauce, tofu, breadcrumbs, egg and pepper and process until just combined.
3. Using wet hands, take dessertspoonfuls of the mixture and pat into flat cakes.
4. Lightly fry both sides in a non-stick fry pan that has been wiped over with oil or alternatively place on an oiled grill pan brush with oil and cook under a preheated grill until golden on both sides.
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