Main Ingredients

Suitable for Vegans

1 pack Naked Tofoo

2 tbsp red thai curry paste

Large handful of fresh coriander leaves

2 limes

50g plain flour

Vegetable oil for shallow frying

100g dried vermicelli noodles

120g mango

1 red chilli

½ cucumber

Handful of fresh mint leaves

To Serve

Sweet chilli sauce

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Thai Tofoo Cakes

Serves 2 • Prep 20 min • Cooking

Thai Tofoo Cakes
Main Ingredients

Suitable for Vegans

1 pack Naked Tofoo

2 tbsp red thai curry paste

Large handful of fresh coriander leaves

2 limes

50g plain flour

Vegetable oil for shallow frying

100g dried vermicelli noodles

120g mango

1 red chilli

½ cucumber

Handful of fresh mint leaves

To Serve

Sweet chilli sauce

Method

Underline

1. Cook the vermicelli noodles according to the packet instructions then drain and rinse with cold water to cool and prevent them from sticking together. Set aside.

2. Place the Tofoo into a food processor with the curry paste, coriander, and the zest and juice of the lime. Blitz to form a paste.

3. Put the flour into a shallow dish then divide the Tofoo mix into six to make six patties. Wet your hands and form the mix into patties then coat them in flour.

4. Heat a frying pan and fill with about an inch of oil for shallow frying.

5. When the oil is hot enough, add the Tofoo cakes and fry on each side for a couple of minutes until golden brown in colour and hot in the middle.

6. To make the salad, dice the mango and slice the cucumber and chilli then toss together with the noodles and roughly chopped mint leaves. Add the zest and juice of the lime and mix well.

7. Serve the vermicelli noodle salad with the Tofoo cakes and a little sweet chilli sauce for dipping.