Tofu Cutlet

 Tofu Cutlet

We love our tofu! I always try reducing our meat intake and strive to eat more plant

based foods. It's a great source of protein and is low in fat.

Tofu is easy to cook with and is an extremely versatile ingredient. I love that it has a very natural flavor and is great when paired with other ingredients and flavours.

Today, Im making tofu cutlets. I have made many kinds of cutlets before ... but with tofu I've made plenty of mistakes.  Frequently  ending in soggy and floppy cutlets.

Tofu has alot of moisture. Because of this, I squeeze the tofu in a muslin cloth to wring the extra water out. After the tofu has been wrung dry,  season by adding spices and vegetables if you prefer.

I sprinkle some salt onto my cutlets after frying . The salt adheres to the fried food and leaves a pleasant flavour. 

Let's get started!

Ingredients:

- 6 extra firm tofu

- 1 medium size potato ( boil and mash)

- 1 green chili ( finally chopped)

- 1 medium size onions ( finally chopped)

- 1/2 carrot or any preference vegetables 

  (diced)

- salt to taste

- dash of white peppercorn

- Potato flour or corn flour ( to coat)

Method:

- Wash and boil potato with skin until soft.

- Remove skin and mash. Set aside

- Prepare the tofu by wrapping it in a muslin

  cloth. Gently squeeze the moisture out. 

- Place the crumbled tofu in a bowl. Add

  chopped onions, chopped green chilies,

  mashed potato, diced carrot, salt and

  pepper. Mix well until combine.

- Shape them into ping pong sized balls. 

  Arrange on a plate.

- Toss with potato flour or corn flour.

- Fry on a medium heat. Toss and drain

  onto kitchen towel.

- Sprinkle some salt on the fried tofu

- Best eaten hot.

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