Asian Tofu Cakes Recipe

Name: Asian Tofu Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. sesame seeds; 15 oz. firm tofu, rinsed and drained; 5 egg whites; ⅓ cup all-purpose, whole-wheat flour; 1 Tbs. grated fresh ginger; 1 medium carrot, shredded; 3 scallions (green part only), thinly sliced; reserve 1 tsp. for sauce; ⅓ cup frozen peas; 1 Tbs. soy sauce; 2 tsp. toasted sesame oil, more if needed; 3 Tbs. soy sauce; 1/2 tsp. toasted sesame oil or chili oil; 1/2 tsp. rice vinegar

Servings: persons

1 Tbs. sesame seeds
15 oz. firm tofu, rinsed and drained
5 egg whites
⅓ cup all-purpose, whole-wheat flour
1 Tbs. grated fresh ginger
1 medium carrot, shredded
3 scallions (green part only), thinly sliced; reserve 1 tsp. for sauce
⅓ cup frozen peas
1 Tbs. soy sauce
2 tsp. toasted sesame oil, more if needed
3 Tbs. soy sauce
1/2 tsp. toasted sesame oil or chili oil
1/2 tsp. rice vinegar

1
In small skillet, toast sesame seeds until golden brown, stirring often, 1 minute.
2
Transfer to small plate and set aside.
3
Pat tofu dry with paper towel and place in medium bowl.
4
Mash tofu with fork until it resembles chopped eggs.
5
Mix in egg whites, flour, ginger, scallions, peas, soy sauce and salt and white pepper to taste, until well blended.
6
In large nonstick skillet, heat 2 teaspoons sesame oil.
7
Add about 1/4 cup tofu mixture per cake to skillet, flattening with back of spoon to form small cakes.
8
Cook until golden brown, about 2 minutes per side.
9
Meanwhile, make sauce.
10
In small bowl, mix soy sauce, sesame oil, rice vinegar and reserved scallion.
11
To serve tofu cakes, sprinkle with sesame seeds and accompany with sesame-soy sauce on the side.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tbs. sesame seeds, 15 oz. firm tofu, rinsed and drained, 5 egg whites, ⅓ cup all-purpose, whole-wheat flour, and more.

Yes, Asian Tofu Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Asian Tofu Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions