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Curry Tofu Patties
Rated 5.0 stars by 1 users
Category
appetizer
These Vietnamese-style curry tofu patties are a quick, savory twist on okonomiyaki, featuring silky tofu, crisp cabbage, and bold lemongrass curry flavors in every bite. Pan-fried until golden on the outside and tender on the inside, they're ready in just 20 minutes for an easy weeknight meal or satisfying appetizer. Finished with spicy sriracha, garlic chili sauce, crunchy peanuts, and fragrant Thai basil, each patty delivers a delicious balance of creamy, crispy, spicy, and fresh flavors.
Ingredients
- 11 oz silken tofu
- 1 egg
-
3 Tbsp Red Boat Lemongrass Curry sauce
- 1 tsp Red Boat fish sauce
- ⅓ cup rice flour (adjust as desired)
- 1 cup shredded cabbage
- ¼ cup green onion, chopped
- Sriracha
- Garlic chili
- Peanuts
- Thai basil
Toppings
Directions
In a large mixing bowl, mix the silken tofu until no large lumps remain.
Add the egg, Lemongrass Curry sauce, fish sauce, and rice flour. Mix until a cohesive batter forms.
Fold in the shredded cabbage and green onion.
Heat a skillet with oil over medium heat. Once hot, scoop the batter into the pan and gently shape into patties.
Cook uncovered for 3 minutes until the bottom is golden and set. Cover with a lid and cook for another 4 minutes to let the inside cook through enough.
Once the batter looks mostly set on top, carefully flip and cook the other side uncovered for 3-4 minutes until golden and crisp.
Transfer to a plate and finish with sriracha, garlic chili sauce, chopped peanuts, and fresh Thai basil.
