Tofu Scallion Rice Cakes

Watch how to make it here

Golden, crispy, and bite-sized rice cakes layered with fried tofu and vibrant green scallion oil. A comforting dish has been transformed into a playful and fun snack.

Notes:

  1. Store leftovers separately in the fridge for up to 3 days.

Prep Time

15 min

cooking time

20 min

Servings

2

total time

35 min

Difficulty

Ingredients

1
*For the tofu*
2
14 oz firm tofu
3
1 tbsp corn starch
4
1 tsp salt
5
1 cup vegetable oil
6
2 tbsp sweet soy sauce
7
2 cups cooked short grain rice
8
*For the scallion oil*
9
2 scallions, roughly chopped
10
1 tbsp vegetable oil
11
0.5 tsp salt

Cooking Instructions

1
1
Wrap the tofu with paper towels, place in a bowl, and stack a heavy pan on top of the tofu. Press the tofu for at least 15 minutes to squeeze out the moisture.
2
2
Line a chopping board with saran wrap. Add 2 cups of cooked rice and use the saran wrap to mold it into a log. Set aside.
3
3
Pat the tofu dry with another paper towel. Cut the tofu into 1-2 inch rectangular cubes. Add to a bowl and season with salt and cornstarch. Heat up the vegetable oil in a small pot. Fry the tofu for 4 minutes on each side. Transfer to a paper towel lined tray to absorb excess oil.
4
4
Combine the scallion oil ingredients in a bowl. Microwave for 15-30 seconds. Set aside.
5
5
Remove the rice from the saran wrap and cut into 1 inch coins. Heat up 1 tbsp of oil on a nonstick pan. Cook the rice coins for a few minutes on each side until crispy. Brush each side with sweet soy sauce and cook for 1 minute.
6
6
To assemble, transfer the rice to a plate. Layer with tofu and scallion oil. Enjoy!
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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