Tofu, mushroom and green rice cakes

Tofu, mushroom and green rice cakes

By
From
Vietnamese Street Food
Serves
6
Photographer
Michael Fountoulakis

These rice cakes are normally small enough to pop into your mouth. The recipe also works well with larger patties that can be chargrilled after frying, making it an ideal dish for a vegan barbecue.

Ingredients

Quantity Ingredient
10 dried chinese mushrooms
10 dried wood ear mushrooms
1/3 cup green rice
700g firm tofu
1 teaspoon salt
1 teaspoon sugar
oil, for frying
Soy chilli dipping sauce, to serve

Method

  1. Soak the mushrooms in warm water for 20 minutes. Drain the mushrooms and squeeze out any excess water. Remove the stems and finely chop the caps.
  2. Put the green rice in a bowl and cover with cold water. Set aside for 10 minutes, then drain.
  3. Place the tofu, in batches, in a muslin cloth or tea towel and squeeze out as much liquid as possible. Put the tofu in a bowl. Add the mushrooms, rice, salt and sugar and mix until creamy.
  4. Using your fingers, form the mixture into small patties. Heat a little oil in a frying pan and fry the rice cakes until golden. Drain on paper towel and serve with the soy chilli dipping sauce.
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