Vegetable and tofu cake with mustard dip

Name: Vegetable and tofu cake with mustard dip
Ingredients: 30 ml/2 tbsp rice vinegar; 7.5 ml/1½ tsp light soy sauce; salt; 300 g/11 oz firm tofu, drained; 3 eggs; 5 ml/1 tsp sake (Japanese rice wine); 1 carrot, finely chopped; 115 g/4 oz mangetouts (snow peas), sliced; 5 ml/1 tsp sesame oil; 5 ml/1 tsp sesame seeds; 10 ml/2 tsp salt; 5 ml/1 tsp grated fresh root ginger; 45 ml/3 tbsp Dijon mustard; 15 ml/1 tbsp sugar syrup (see Cook’s Tip); ground black pepper; vegetable oil, for greasing

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

This dish is filled with a mouthwatering blend of tastes and textures, yet is simple to prepare. The contrast between the delicate texture of the tofu and the crunchiness of the mangetouts is delightful.

Ingredients

300 g/11 oz firm tofu, drained
1 carrot, finely chopped

Main course
Vegetarian

Method

Bring a large pan of salted water to the boil. Add the block of tofu and then bring it back to the boil. Use a large fish slice or metal spatula to remove and drain the tofu from the pan.
Crumble the block of tofu on to a piece of muslin or cheesecloth, and then squeeze it to drain off any excess water.
Bring a fresh batch of water to the boil and blanch

Ingredients

Method

Photos