Tofu Edamame ‘Fish’ Cakes Recipe
Whoever said tofu was boring and tasteless has surely never tasted these tofu edamame cakes! Crispy on the outside and silky on the inside, these cakes are also filled with a little ham and cheese. Dip them in sweet and tangy tonkatsu sauce and you have a dish that’s sure to be a success with kids and the pickiest eater. The texture and flavor are so far off what you usually expect from tofu that you will think they are fish cake size chicken nuggets, I kid you not! The healthiest ‘chicken’ nuggets you’ll ever eat! 😛
Tofu is a wonderful ingredient to work with once you become familiar with it. The more I cook with tofu and the more I want to create unique ways to present it. From fried tofu pockets to glazed with a dengaku style miso sauce, or even whipped into a chocolate mousse, I feel like I am just beginning to scratch the surface of this amazing ingredient!
When I thought about making tofu edamame ‘fish’ cakes I wanted to create something fun that most people would enjoy eating, and so serving them with a barbecue style sauce seemed like the perfect combination. If you can’t find tonkatsu sauce there’s no need to worry; ketchup is always a reliable substitute to fall back on. If you don’t like ketchup then pair them up with whatever dipping sauce you usually eat your nuggets with and I am sure they will taste just as good! After all, these tofu edamame cakes aren’t meant to be served as fancy food but rather as casual, no frills, wash ’em down with a beer bites. Cheers!
Tofu Edamame Cakes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 tofu cakes
- Category: Main, Tofu
- Cuisine: Japanese
- 6 ounces box firm tofu
- 1 large egg
- 1 slice ham (finely chopped)
- 1 slice processed cheese (finely chopped)
- 25 edamame beans (shelled and cooked)
- salt and pepper
- 1 1/2 cup panko breadcrumbs
- frying oil
- tonkatsu sauce
- Wrap tofu in paper towel to remove excess water. Repeat the same process 3 to 4 times.
- Finely chop cheese and ham.
- In a mixing bowl, break the tofu using your fingers and add the egg. Season with salt and pepper and mix well until mixture looks like scrambled eggs.
- Add 1/4 cup panko breadcrumbs and mix well.
- Add edamame, cheese, ham and mix well.
- Scoop up mixture and make patties small patties. Sprinkle with panko breadcrumbs and shape again. Sprinkle more breadcrumbs (until the patty clumps without breaking up) and shape one last time.
- In a frying pan over medium heat, put about 1 cm of oil.
- When the oil is hot add patties to the pan and fry both sides until golden brown.
- Drain on paper towel to remove excess oil and put on a plate.
- Top with tonkotsu sauce and/or mayonnaise.