Vegan Fish Cakes Recipe



1 Pkg Extra Firm Tofu
Equivalent of 1 Egg Using Egg Replacer
1 Carrot Finely Grated (Squeeze carrot to remove excess liquid and pat dry with paper towel.)
2 Tbsp Chopped Parsley
2 Tbsp Hoisin Sauce
2 Tsp Hot Chili Sauce
2 Tsp Sesame Oil
1/4 Tsp Salt
1/2 Cup All Purpose Flour
Vegetable Oil

Dipping Sauce

1/4 Cup Rice Wine Vinegar
2 Tbsp Hoisin Sauce
2 Tbsp Hot Chili Sauce


Take the tofu out of the packaging and wrap it in a clean tea towel. Place it on a large plate and put another large plate on top of the tofu. Weigh down with a heavy can and let it stand for 30 mins. This will remove any excess liquid from the tofu.
In a large bowl mix together carrot, egg replacer, parsley hoisin sauce, sesame oil, chili sauce, and salt.
Unwrap tofu and crumble into bowl. Mash together until evenly distributed. Sprinkle 3 Tbsp of flour into mixture and stir until evenly mixed. Scoop out about 1 Tbsp of tofu mixture and shape into a ball, then flatten into a cake about 1 1/2 inches thick. Place on waxed paper or a baking sheet. Repeat with remaining mixture.
Coat a non stick frying pan with oil and set over medium heat. Lightly dip cakes into remaining flour and coat both sides. Shake off any excess flour. Place in pan. Don’t crowd as you will need room to flip. Cook until golden, about 3 mins. per side. Remove excess oil by placing cakes on paper towel. Repeat this process until all cakes are cooked. Serve warm or at room temperature with dipping sauce.
To make the dipping sauce, mix together rice wine vinegar, hoisin sauce, and chili sauce.

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