I have started cooking with tofu a lot more now that I have a toddler because I find that it’s a super easy meat alternative that I can throw into stir-fries, pasta salads, pan fry on its own or add to soups or other dishes. It’s easy and quick- you don’t have to worry about defrosting or having to disinfect your counter or sink after. Tofu takes on the taste of whatever you’re cooking it with and it also has many health benefits as well- it’s a great source of protein, it contains healthy omega 3 fatty acids and it has natural components that help to ward off certain forms of cancer and other diseases.
I had a supper club date with a few girlfriends last weekend and it was my job to bring an appetizer and a salad. This just isn’t any supper club, it’s a White Water Cookes Supper Club. Many of you have heard me talk about White Water Cooks Cookbooks before, but if you haven’t and you enjoy cooking, you MUST rush out to buy all 3 cookbooks. Well, maybe start with one and then you’ll be hooked, so you’ll surely go grab the other two.They are amazing.
I decided to try a recipe called “Sesame Tofu Coins”. It was super easy and delicious. When I brought home the leftovers, my husband (who is not a fan of tofu at ALL) looked at them and said “when did you make the crab cakes?” as he swiped one of them and took a bite. “Mmmm, these are so good hun, good work” he says. I gave him a puzzled look and then said “uh thanks” snickering to myself. My 17 month old also dove in for the kill and LOVED them. It wasn’t until later that I confessed the the crab that he was eating was actually tofu. He then decided that they were “ok”. I should have never told him…
Anyways, here is this delightful recipe for the newest White Water Cooks cookbook. You can serve as an appetizer or as part of a meal.
I swear, the White Water ladies should hire me to be their spokesperson;)
- 1 carrot, grated
- 1 egg beaten
- 3 tbsp fresh cilantro, chopped
- 2 tbsp hoisin sauce
- 2 tsp sesame oil
- 1 tsp chili paste
- 1 tsp salt (I used a bit less)
- one 400g package of extra firm tofu, grated
- 3/4 cup flour
- 2 tbsp vegetable oil
- 1/4 cup rice vinegar
- 1 tbsp hoisin sauce
- 1/4 cup sweet chill sauce
- 1/2 tsp sesame oil
- Squeeze excess moisture from grated carrot with your hands and place them in a large bowl
- Add beaten egg, cilantro, hoisin sauce, sesame oil, chill paste and salt to combine
- Add grated tofu into the mix
- Stir in 4 tbsp of flour and mix well.
- Form coins by using 2 tbsp of mixture patted into 2 inch rounds
- Heat oil in saucepan at medium heat
- Drip each coin in remaining flour and sauté until golden, about 2 minutes a side
- Whisk all sauce ingredients together in a small mixing bowl
- Serve tofu coins in a bed of greens and drizzle with sauce
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