tofu thai fishcakes

Many many years ago I took my first trip to Thailand, travelling around the country for three weeks with a friend.

One of the best things we did was spending a day being introduced to the art of Thai cookery in Chang Mai. We started our education with a trip to the local markets to buy ingredients. However I missed out on large chunk of this when one of our fellow students fainted in the heat and I aided in their recovery by standing with their ankles propped up on my shoulder whilst they lay on a kindly stall holders empty table.
This isn’t actually one of the recipes that we made that day but I’ve adapted it from the fishcake recipe in the book that we took away with us. If you can get kaffir lime leaves then be sure to use them instead of the lime juice that I’ve used here. The juice tends to make the mixture a little loose so you have to use extra cornflour in the recipe which can give the cooked patties a slightly floury mouth-feel. Unfortunately I was unable to find kaffir lime leaves when I made this so I had to improvise. Annoyingly I tracked some down just a few days later!

tofu thai fishcakes

Ingredients

makes about 16

200g firm tofu
1 egg
1 spring onion
1 medium red chili (de-seeded)
1 tbsp Thai red curry paste
1 tbsp dark soy sauce
1/2 tbsp palm sugar
pinch of shredded kaffir lime leaves or juice and zest of 1/2 a lime
sprig fresh coriander
1 tsp baking powder
4 tbsp (approx) cornflour

Lightly beat the egg with the curry paste, soy sauce and palm sugar.
Finely slice the spring onion and chop the chili and the coriander. Mix these and the lime (leaves or zest and juice) into the egg mixture. Add in the baking powder and them crumble in the tofu.
Fold it all together and then sprinkle in enough of the cornflour to bind the mixture together. Be careful not to be too liberal with the cornflour or, as I mentioned earlier, you’ll be able to taste it in the finished product.
Shape the mixture into little patties or drop spoons of it onto a tray or chopping board covered in clingfilm (to prevent staining.) Place these in the fridge to firm up for a couple of hours.
Fry in a little oil for a minute or two on each side until golden brown. Serve with your favourite Asian dipping sauce, mine is a mix of soy and sweet chili sauce that a lady at our local Korean supermarket told me to serve with tofu. Very tasty it is too.

tofu thai fishcakes

Note: If you aren’t of the veggie/vegan ilk then these can be made with firm white fish instead of tofu but you’ll need to cook them for a little longer.